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Chickpea Flour Pancake #3 - Fennel & Olive
These tangy chickpea pancakes are vegan and incredibly tasty. Getting them right is easy – just follow our simple cooking steps!
Servings 2 people
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 (or a tbsp or two water) for 7 minutes. Then add the olives and garlic and fry for another 5 minutes.
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, 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.
Calories: 364kcal | Carbohydrates: 26g | Protein: 8g | Fat: 26g | Saturated Fat: 3g | Sodium: 402mg | Potassium: 496mg | Fiber: 6g | Sugar: 6g | Vitamin A: 197IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 2mg