Recipe for homemade fluffy Chickpea Savoury Pancakes, topped with a zesty kale salad and tender chicken fillets

Ingredients
4 carrots
8 tbsp sunflower seeds
1 lemon – zest & juice
500g chicken fillets
150g chickpea flour
150g flour
3 cups milk (from your pantry – plus extra)
2 tbsp olive oil (for the pancakes)
2 tsp Cinnamon Spice Mix
1 tbsp sumac
1 sachet honey
150g kale – remove stalks & tear leaves
60g whole pitted dates – chop roughly
1 red onion – peel & slice thinly
1 tin chickpeas – drain & rinse
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above.

Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.

Carrots: Grate HALF the carrots finely and slice the REST into ribbons using a potato peeler.

Sunflower seeds: Place a pan on high heat and dry toast the sunflower seeds for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Honey lemon dressing: Mix together the lemon juice, lemon zest, sumac and honey. Season with salt and pepper and whisk in a good glug of olive oil.

Kale salad: Massage the dressing into the kale to soften. Mix in the carrot RIBBONS, dates, red onion, sunflower seeds and chickpeas.

Chicken fillets: Place a pan on medium-high heat with a drizzle of olive oil and a knob of butter. Season the chicken with salt and pepper. When the butter has melted, add the chicken to the pan and cook for 5 minutes, until lightly golden and cooked through.

Pancakes: Mix together chickpea flour, flour, milk (see quantity above), olive oil (see quantity above), Cinnamon Spice Mix, and salt and pepper. Whisk until smooth, then mix in the GRATED carrot. Add more milk if necessary, so the mixture is a pouring consistency. Melt a knob of butter in a pan on medium-high heat. Spoon in a little mixture and swirl so that it covers the base. You want the pancakes to be as thin as possible (2mm) to make sure they cook through. Cook for 1-2 minutes a side until golden, set aside and cover to keep warm. Repeat with all the batter.

Serve the pancakes topped with the kale salad and the chicken fillets.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)

Loading...

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.