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

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

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.

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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.

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Ingredients
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

Method
Mint Yoghurt
1

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

2

Blitz and put aside for later

Savoury Pancakes (or Chillas)
3

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

4

Blitz and set aside for later

Spicy Chickpeas
5

Heat some rapeseed oil in a pan

6

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

7

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

8

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

9

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

10

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

11

Mix everything well and add 2 tsp Himalayan salt

12

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

13

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

Ingredients
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

Directions

Method
Mint Yoghurt
1

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

2

Blitz and put aside for later

Savoury Pancakes (or Chillas)
3

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

4

Blitz and set aside for later

Spicy Chickpeas
5

Heat some rapeseed oil in a pan

6

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

7

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

8

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

9

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

10

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

11

Mix everything well and add 2 tsp Himalayan salt

12

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

13

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

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

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