Savoury Chickpea Pancakes

Ingredients

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• Pancakes:
• Chickpea Flour Chickpea Flour 150g 1 & 1/4 cups
• Oat Flour Oat Flour 50g 2/5 cup
• Nutritional Yeast Nutritional Yeast 1 tsp 1 tsp
• Baking Powder Baking Powder 1 tsp 1 tsp
• Flaxseed Meal Flaxseed Meal 2 tbsp 2 tbsp
• Water Water 6 tbsp 6 tbsp
• Water Water 180ml 3/4 cup
• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Table Salt Table Salt pinch pinch
• Basil Cashew Cream:
• Raw Cashew Nuts Raw Cashew Nuts 150g 1 & 1/5 cups
• Fresh Basil Fresh Basil 25g 1 cup
• Lemon Lemon 1/2 1/2
• Table Salt Table Salt pinch pinch

Instructions

1. 1.*Soak cashews in water for 3hrs or overnight.
2. 2.Prepare the flax egg: In a small bowl mix flax seed meal and water together and set aside to thicken.
3. 3.Add all remaining ingredients apart from coconut oil to a bowl and mix with a spoon until batter forms.
4. 4.Add in the flax egg and mix with a spoon.
5. 5.In a frying pan heat up coconut oil on high heat, once heated reduce heat to medium.
6. 6.Pour 1,5 tbsp batter into a pan and fry 1-2 min on each side until golden.
7. 7.Add soaked cashews, basil, lemon juice and salt to a high speed blender and blend until smooth and creamy.
8. 8.Pour cashew cream over pancakes and serve with roasted cherry tomatoes if desired.

Nutritional Information

• Calories:
  776
• Fat:
  38g
• Sodium:
  280mg
• Carbs:
  80g
• Sugar:
  7g
• Protein:
  49g