These clever pancakes are made without eggs or dairy milk, but contain chickpea flour which is rich in protein. Use KTC Gram flour, available in most large supermarkets, rather than pure chickpea flour. Other brands will work as long as they are a combination of chickpeas and lentils. This will create a nice thick batter. 

Ingredients

For the pancakes

  • 100g sweet potato, peeled and grated
  • 1 small red onion, finely chopped
  • 50g plain flour
  • 50g chickpea (Gram) flour
  • 200ml soya milk
  • Vegetable oil or coconut oil, for frying

For the filling

  • 150g fresh baby spinach leaves, shredded
  • 20g currants
  • 1 tbsp olive oil
  • 30g pine nuts
  • Salt and pepper

      Method

      1. Cook the spinach in a medium saucepan with a splash of water until wilted (2–3 minutes).
      2. Turn it onto a plate, allow to cool slightly and blot with kitchen towel to remove as much water as possible.
      3. In a large mixing bowl, whisk together the soya milk, flour and chickpea flour.
      4. Stir in the grated sweet potato and onion, and mix thoroughly.
      5. Warm the vegetable oil in a large frying pan and pour a quarter of the pancake mixture into the pan, using the back of a spoon to spread the mixture out to the edges of the pan.
      6. Fry for 2–3 minutes on each side, turning carefully once or twice, until browning and crisp.
      7. Transfer to a warmed plate lined with kitchen towel and make three more pancakes.
      8. Return the spinach to the saucepan with the currants, olive oil and pine nuts, season with salt and pepper and stir fry for a minute or two to heat through.
      9. Fill each pancake with the warm spinach mixture and serve immediately.

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      Recipe details

      Serves: 2

      Prep time: 0 hr

      15 mins

      Cook time: 0 hr

      15 mins

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