Rudely Alternative. Five ingredients. Five steps.
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
- 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.
- 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.
- 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.
- 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.
- Top with your favourite sweet or savoury combinations, there are lots of suggestions above.
- 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.
- A Fried egg, greens, avocado, toasted pine nuts, basil
- Berries, yoghurt, honey, toasted chopped nuts