Veggie Chickpea Pancakes with Beetroot Sauce
Ingredients
- 1/2 head broccoli, chopped up
- 2/3 cup chickpea flour
- 2/3 cup plant based milk
- 1/2 tbsp flaxseed
- lemon (just a squeeze)
- 1/2 tsp baking powder
- smoked tofu beetroot sauce:
- 1 beetroot, boiled + peeled
- 1/3 block smoked tofu
- dash of unsweetened df milk
Preparation
Boil a pan of water and cook the sweetcorn for 8 mins, when 6 mins remain add in the broccoli
Drain the veg, cut the sweetcorn off the cob and mash the broccoli with a potato masher
Meanwhile, mix together the remaining ingredients apart from the baking powder
Whisk in the baking powder and fold/stir in the mashed broccoli and sweetcorn
Pour your batter into a large frying pan (i use 2/3 at the same time so they all cook at once!) and cook until golden on both sides (on medium heat)
Smoked tofu beetroot sauce
Beetroot, boiled + peeled
Block smoked tofu
Dash of unsweetened df milk
Blend the ingredients until form a smooth consistency, make sure it’s not too thin
I also served them with
Peas, roasted butternut squash & smashed avocado
