Moringa, Spinach & Chickpea Savoury Pancakes
These beautiful spinach-chickpea pancakes from Aduna Triber Heike are a delicious way to #dothemoringa at any time of day! Top them with your favourite veggies, a drizzle of olive oil or tahini sauce and you've got a seriously satisfying meal. Perfect for breakfast, lunch or dinner.
1 heaped tsp Aduna Moringa Powder
1 tbsp linseed, freshly ground
3 tbsp water
1 cup spinach leaves
1 1/4 cup sparkling mineral water
1 tbsp tahini
1 tsp apple cider vinegar
3/4 cup chickpea flour
1 tsp baking soda
1/2 tsp sea salt
pepper (as much as you like)
1/4 tsp lemon myrtle (optional)
Mix together the freshly ground linseed with water and let thicken in the fridge for 15 mins. In the meantime, blend together spinach leaves, sparkling water and tahini until smooth (don't overblend). Drizzle the apple cider vinegar into the mixture and let curdle for 10 min.
In a small bowl, mix the chickpea flour together with Aduna Moringa powder, add the baking soda, sea salt, pepper and lemon myrtle. Then add to the mixture the liquid blends previously prepared, including the linseed and water mix.
Heat the oven on 120°C/250°F and place your plates for the pancakes.
Heat a little olive oil in a frying pan over medium heat and drop 1 heaped tablespoon of batter for each pancake. Slightly spread the mixture with the back of your spoon.
Wait until bubbles appear and flip onto the other side. Cook for another minute. Place the finished pancakes in the oven while preparing the others.
Serve with your favourite veggies and drizzle with a little olive oil or tahini sauce.
Recipe by Tasty as Heck