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Spinach & Moong Flour Pancakes with Chickpeas, Avocado & Mint Sauce

Yields1 Serving

For the Mint Yoghurt
 ½ cup coconut yoghurt
 handful coriander stems
For the Savoury Pancakes (or Chillas)
 handful washed spinach
 ½ inch piece of fresh ginger
 2 jalapeño peppers
 1 tsp Himalayan salt
 ¼ cup almond milk
 1 ½ cups moong flour (gluten free and super protein filled)
 water for consistency
For the Spicy Chickpeas
 rapeseed oil
 1 tsp cumin seeds (jeera)
 1 tsp mustard seeds (rai)
 8-10 curry leaves (limbdo)
 2 cinnamon stick broken into smaller pieces
 5-6 cloves
 3-4 dried chillies (I used green ones)
 2 tins ready chickpeas (from Mr Organic)
 1 tsp turmeric powder
 1 tsp cinnamon powder
 1 tbsp brown sugar
 1 tsp red chilli powder
 1 tsp coriander & cumin powder (dhana-jeera)
 2 tsp garam masala
 3 tbsp ground peanuts
 2 tsp Himalayan salt
Mint Yoghurt

In a NutriBullet, blend coconut yoghurt with a handful of coriander stems


Blitz and put aside for later

Savoury Pancakes (or Chillas)

In a Nutribullet add your washed spinach, fresh ginger, jalapeño peppers, 1 tspn Himalayan salt, almond milk, moong flour, and water for consistency


Blitz and set aside for later

Spicy Chickpeas

Heat some rapeseed oil in a pan


Add your cumin seeds, mustard seeds & 8-10 curry leaves


Add your broken cinnamon sticks, 5-6 cloves & 3-4 dried chillies (I used green ones)


As the seeds start to crackle, add two tins of ready chickpeas rinsed and strained


Stir and add your turmeric powder, cinnamon powder & 1 tbsp brown sugar


Add your red chilli powder, 1 tsp of coriander cumin powder, garam masala & 3 tbsp of ground peanuts


Mix everything well and add 2 tsp Himalayan salt


Whilst the chickpeas cook in low flame and absorb the spices, in a pan spray some rapeseed oil (or brush your preferred oil) and make pancakes


Layer the pancakes with the spicy chickpeas, some avocado slices, coriander yoghurt (perfect to tame the flame of the chickpeas) and some chilli flakes to add colour to the avocados