Green Chickpea Pancakes

Green Chickpea Pancakes

Rudely Alternative. Five ingredients. Five steps.

Dinner party dilemma? Family to feed? Need a hit-the-spot homemade meal in a hurry? We’ve got your covered in rudely alternative style.
To celebrate the versatility of our dairy-alternative drinks, we’ve have teamed up with chef, writer and food stylist Anna Jones to launch five, five ingredient dinner recipes. They’re quick, easy and above all else, full of flavour, with each one using a different drink from our rainbow range. Here’s our Green Chickpea Pancakes made with Oat Drink for a subtly oaty flavour.

I love these pancakes. I eat them straight out of the pan like traditional pancakes topped with a fried egg, some flash fried vegetables and cheese. Or I keep them in the fridge, heat them up gently in a pan and use them like wraps or instead of chapatis for dipping into curries. I’ve included some topping ideas below. – Anna Jones


Makes 12 Pancakes

250g chickpea flour?

350ml Rude Health Oat Drink

50g spinach, washed?

A small bunch of parsley

Zest of 1 lemon

Store cupboard: sea salt, freshly ground black pepper, coconut oil or olive oil for frying

Variations: Replace the spinach with 1x medium grated beetroot or 1x medium grated carrot


  1. Add all the ingredients to a blender and season well with salt and pepper. Blend on high until the mixture is a thin smooth pancake batter.
  2. Heat 1 tsp of the oil in a medium-sized non-stick frying pan over a medium heat. Add a small ladle of the batter to the frying pan.
  3. Working quickly swirling it around so the batter covers the base of the pan and cook for a couple of minutes, then flip over and cook on the other side for another 30 seconds.
  4. Repeat for the rest of the batter, adding a little more of the oil each time. Stack on a plate with greaseproof in between each one and keep warm in a low oven.
  5. Top with your favourite sweet or savoury combinations, there are lots of suggestions above.
  6. These pancakes can be made ahead of time and stored covered in the fridge for up to 4 days and they can be frozen, separated by sheets of greaseproof for up to 2 months - allow to defrost for half an hour at room temperature before using.

Topping Ideas:

  1. A Fried egg, greens, avocado, toasted pine nuts, basil
  2. Berries, yoghurt, honey, toasted chopped nuts