Chickpea Flour Pancake #3 - Fennel and Olive

Course: Breakfast, Lunch, Main Course

Cuisine: Hipster, Indian

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time: Max 30 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 346kcal

Get Recipe Ingredients

Cut the fennel into slices. Slice the olives.
Grab a pot, set it to low heat. Sauté the fennel in a bit of olive oil for 7 minutes. After a couple of minutes crumble in the tofu with a splash of water. Add the olives. Make sure the tofu doesn't stick to the pot.

While that’s happening, Grab a bowl and add the chickpea flour and salt (or garlic salt). Pour in the water while mixing the batter properly with a fork. If you have a whisk, use that.
Set a pan to medium heat, add olive oil and pour in half the batter.
Fry for about 4-5 minutes. Flip, then fry for another 4-5 minutes. The pancake should come out crispy(ish).

In a small bowl, mix the vinegar, water, mustard, maple syrup, salt and pepper together.
Once the pancakes are ready, plate them. Spread out fennel-olive mix and add a little fresh basil on top. Finish it all off with a proper drizzle of the mustard sauce.