What to eat tonight

Carrot and chickpea pancake with lemon-spiked dressing

Anna Jones continues her mission to revolutionise vegetarian cooking with this incredibly easy chickpea-flour pancake. You’re one pan and three easy steps away from supper

By Anna Jones on

Added on

Anna Jones continues her mission to revolutionise vegetarian cooking with this incredibly easy chickpea-flour pancake. You’re one pan and three easy steps away from supper

By Anna Jones on

  • Serves 2
  • Preparation time 10 minutes
  • Cooking time 10 minutes
  • 150g chickpea (or gram) flour
  • 230ml unsweetened almond milk
  • 2 tbsp extra-virgin olive oil 
  • 8 cornichons, finely chopped 
  • 1 green chilli, finely chopped
  • Few sprigs fresh parsley, chopped
  • Few sprigs fresh dill, chopped
  • 4 tbsp cottage cheese or Greek yoghurt
  • ½ tbsp vegetarian Worcestershire sauce
  • Chilli sauce
  • Zest of 1/2 lemon
  • 2 medium carrots
  • 1 tsp ghee or coconut oil
  • Handful sprouted seeds and pulse, to serve
  • Baby salad leaves, to serve
  1. First, make your batter. In a large bowl, sift the chickpea flour and a generous pinch of salt and freshly ground black pepper. Whisk in the almond milk and olive oil, and let the mixture sit, covered, while you make your sauce.
  2. To make the sauce, put the cornichons, chilli, parsley and dill into a small bowl with the cottage cheese, Worcestershire sauce, a splash of chilli sauce and the lemon zest. Mix well and season with salt and pepper to taste.
  3. Peel and grate the carrots and stir them into the batter. Place a large non-stick frying pan on a high heat and the ghee or coconut oil. Add the batter and allow it to cook for four to five minutes, until the pancake is set around the edges and starting to brown and crisp. Place a plate on top of the pancake then cover your hand with a tea towel and flip the pancake on to the plate. Slide off the plate back into the pan and cook on the other side for four to five minutes. Cut the pancake into slices and top with sprouted seeds, salad leaves and spoonfuls of the sauce.

RECIPE EXTRACTED FROM 'A MODERN WAY TO COOK'

RECIPE EXTRACTED FROM 'A MODERN WAY TO COOK'

'A MODERN WAY TO COOK' BY ANNA JONES OUT NOW BY HARPER COLLINS

£ 18.00

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Tagged in:
Vegetarian
quick and easy
Carrot
Anna Jones

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