SKIP TO RECIPE
This recipe may seem daunting at first, but this easy to follow recipe can show you that making three elements to one dish doesn’t have to be all too difficult. Make your spinach and moong flour pancakes with a chickpea and avocade topping and finish it all off with a delicious mint sauce.
This is a 20 minute recipe if you make all three elements of the dish: the moong flour pancakes, the fillings & the yoghurt sauce. Packed with flavour, from the heat of the spicy chickpeas to the coolness of the mint yoghurt sauce, these pancakes are deliciously filling.
These pancakes are made with almond milk and moong flour, so they’re both vegan and gluten free – everyone can enjoy them! The spicy chickpea filling is also bursting with flavour from all the various spices including garam masala, coriander & cumin powder (dhana-jeera), red chilli powder and turmeric powder to name a few.
Although there are three elements to this recipe, making the cool mint sauce takes almost no time at all (it only requires 2 ingredients!). Like many of my sauce recipes, you don’t have to spend time finely chopping your ingredients. Simply add your coriander stems and coconut yoghurt to a NutriBullet and blitz your ingredients together.
Other Recipes Like This…
For more delicious savoury pancake ideas, take a look at my gluten free Mini Pudlas made with gram flour, my Instant Semolina Uttapam, a delicious South Indian breakfast pancake, and my Scrambled Paneer Frankies with Parathas.
In a NutriBullet, blend coconut yoghurt with a handful of coriander stems
Blitz and put aside for later
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
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
Ingredients
Directions
In a NutriBullet, blend coconut yoghurt with a handful of coriander stems
Blitz and put aside for later
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
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
