- 1 ¼ cup chickpea flour (or 125g)
- 1 ¼ cup of water (or 310 ml)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1 ½ tablespoon of sesame seeds
- a pinch of sea salt
- a bit of olive oil (to grease the pan)
Step by Step Instructions
Blitz all the ingredients in your blender (or whisk everything).
Let it sit for a little bit.
Heat a bit of oil over medium heat.
Add the batter (the size of your palm) and cook until the surface of the pancake has some bubbles, then cook on the other side (around 1 to 2 minutes each side).
Benama Red Pinto Italian styleBy Amandine Kmieckowiak Recipe from her cookbook, The Gentle Cookbook www.dragonflytheworld.comServes 2Good for: Lunch, DinnerIngredients 1 teaspoon coconut oil 2 onions, diced 1 medium courgette, cube 1 handful of chestnuts mushrooms,...
Plant-Based on a BudgetPlease download our guide to Plant-Based Eating on a Budget, prepared by Faith Cavalli. The guide includes a list of low-cost basic ingredients and some recommended recipes to try.
Mushroom Porridgeby Chrissie Cooke Serves 2Good for: Breakfast,LunchIngredients 300g chestnut mushrooms, chopped, including stalks 60g porridge oats 100mls plant milk 300mls boiling water Vegetable stock cube Three or four sun-dried tomatoes Fry light/local oil spray...