CHICKPEA & BROWN SUGAR PANCAKES
PREP TIME 10 minutes
COOK TIME 10 minutes
150g chickpea (gram) flour
150g canned sweetcorn kernels, rinsed and drained
1 tbsp Demerara sugar
1 tsp mixed spice
Finely grated zest and juice of 1 orange
1 tsp vanilla essence
½ tsp baking powder
Large pinch of salt
1 tbsp melted butter, plus extra for greasing
Put all the ingredients in a food processor and blitz until you have a smooth batter.
Grease a large frying pan with butter and heat until hot, then pour spoonfuls of the chunky batter into the pan to make small pancakes the size of a CD. Cook for about 1 minute on each side until golden and cooked through. Remove from the pan and keep warm in a low oven until all the pancakes are made.
Slather the compote (recipe below) over a towering stack of pancakes and serve with fresh fruit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (150g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 90 (16%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 96mg||3 %|
|Potassium 1269mg||33 %|
|Total Carbohydrate 86.7g||26 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 70.5g|
|Protein 33.6g||48 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 580
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