British Bean Pancakes With Hoisin Kale
Monday, 29 April, 2019

British Bean Pancakes With Hoisin Kale

Author: Lauren Lovatt

Ingredients

One cup green pea flour
One tin of chickpeas
½ cup water
1 tbsp coconut oil
1 tsp baking powder
1 tsp apple cider vinegar
Pinch of salt.

 

SERVES

1

A healthy twist on a tasty treat! Enjoy these Bean Pancakes With Hoisin Kale for breakfast, lunch or dinner!

   
   
METHOD

Strain the chickpea water and reserve. At the time toss the chickpeas in a tbsp olive oil and salt and pepper and pop in the oven of 180c for half an hour. In the mean time work through the other steps below

Now whisk the aquafaba (chickpea water) into soft peaks.

In a separate bowl whisk together the flour and water until smooth. Adding baking powder and apple cider vinegar at the end.

Fold in the aquafaba so you have a light and fluffy batter

Now heat a small frying pan with the oil and spoon the mix into the pan spreading into round pancakes about 3mm thick

Cook for one minute (or until golden) on either side.

Keep the pancakes warm in a low even or serve one by one if you cant wait.

I use Hodmedod’s flours as they are a great company making British bean flowers but you can also substitute for chickpea/gram flour which will be equally delicious.

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