Chickpea Flour Pancakes

Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a fork or an immersion blender Leave it to settle for a few minutes while you heat up the a tbsp of oil or ghee in a non-stick pan. The batter needs to look very runny! Dice the veggies finely and add them to the mixture. Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil. Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right. Cook for about 3 minutes - the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time. Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle! Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready! Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary. Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold! Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).