HP - Chickpea Flour Pancake #3 - Fennel and Olive
Servings: 1 servings
Calories: 523kcal
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Ingredients
- ½ cup (60 g) chickpea flour
- ½ cup (120 ml) water
- 2 tsp olive oil
- ¼ bulb (½ bulb) fennel
- 3.5 oz (100 g) firm tofu
- ¼ cup (45 g) olives, pitted
- 1 handful basil, fresh
- Salt and pepper to taste
For the sauce:
- 2 tbsp vinegar
- 2 tbsp water
- 1 tsp olive oil
- 1 tbsp mustard
- 1 tsp maple syrup
- Salt and pepper to taste
Instructions
Filling
- Cut the fennel into slices. Slice the olives. Chop or crush the garlic clove (if using).
- Grab a pot, set it to low heat. Sauté the fennel in a bit of olive oil for 10 minutes. After a couple of minutes crumble in the tofu and add the olives.
Pancakes
- 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).
Sauce
- In a small bowl, mix the vinegar, water, olive oil, 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.
Nutrition
Calories: 523kcal | Carbohydrates: 48g | Protein: 24g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Sodium: 3099mg | Potassium: 809mg | Fiber: 11g | Sugar: 14g | Vitamin A: 352IU | Vitamin C: 7mg | Calcium: 226mg | Iron: 5mg