Korean Style Chickpea Pancakes
These savoury vegan pancakes make a very nice, welcome change when it comes to Shrove Tuesday. Inspired by Korean flavours using the zingy grains, chickpea flour in the pancakes gives them a wonderful nutty flavour and the right texture to hold the filling. Plus, a tangy peanut dipping sauce is the perfect accompaniment to a fully plant-based pancake feast!
Suitable for vegans and vegetarians
- 100g chickpea flour
- 240ml water
- 1 teaspoon miso paste
- 1 clove garlic, crushed
- ½ teaspoon ground ginger
- 1 tablespoon tamari or soy sauce
- Black pepper and salt, to taste
- Mixture of veggies: shredded carrot and cabbage, chopped spring onions, beansprouts, sweetcorn
- 1 x 250g pouch of Merchant Gourmet Korean Style Grains
- Fresh coriander leaves, chopped
- Spring onions, chopped
- 2 tablespoons smooth peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon lime or lemon juice
- 1 tablespoon maple syrup
- Pinch of dried chilli flakes
- First make the pancake mixture: Place the chickpea flour, water, miso, garlic, ginger, soy sauce and seasoning in a blender and whizz up until smooth.
- Heat some oil in a non-stick frying pan and add a ladle-full of the mixture. Quickly scatter in some of the veggies and cook on a medium-high heat for 2-3 minutes.
- Carefully flip over and cook on the other side until crispy and golden. Transfer for a plate and repeat the process until the mixture has been used up (should make 6 pancakes).
- Heat up the grains then serve some on top of each pancake, followed by a drizzle of the sauce (or just roll up and dip in!), coriander and spring onions. Enjoy immediately!
How'd you get on?
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