Gluten-Free Chickpea Pancakes with Avocado and Ricotta Toppings
Ingredients
- homemade ricotta cheese
- 2 avocados
- few cherry tomatoes
- 2 cups chickpea or gram flour
- 1 cup homemade Greek yoghurt
- 1 teaspoon baking powder
- 1 teaspoon nutritional yeast
- some spices
- salt
- onion
- dill
- fennel
- some water
- grainy mustard
Preparation
Mix the ricotta cheese with some spices, finely chopped onion, and oregano to prepare the topping.
Make simple guacamole using the avocados.
In a bowl, combine 2 cups of chickpea flour with 1 cup of homemade Greek yoghurt, 1 teaspoon baking powder, 1 teaspoon nutritional yeast, some spices, salt, finely chopped onion, dill, fennel, and some water. Allow the mixture to sit for 10 minutes.
Cook the mixture into crispy pancakes.
Top the pancakes with the ricotta topping and guacamole.
Prepare a simple dressing using tomato and grainy mustard, then drizzle it over the pancakes.
For a vegan alternative, substitute the Greek yoghurt with coconut yoghurt or cream.