Turmeric chickpea pancakes

Savoury colourful pancakes, perfect for that summer brunch

Pancake time




Vegan, Brunch

Prep time

Cooking time




Almond & avocado pesto


To serve


1. Start by making the pesto: place all of the ingredients, except the water, in a blender and blend. Add a tablespoon of water at a time until the desired consistency.

2. Add a drizzle of olive oil to a large frying pan on medium heat, and a pinch of salt, add the onion and garlic and cook for 5-10 mins until soft.

3. Make the pancake mixture: place the flour in a bowl and slowly pour in 200ml of water, whisking until the mix is smooth and there are small bubbles on the surface.

4. Stir in the coriander, spices, lime juice and a pinch of salt and give it a final whisk, then stir in the cooked onion and garlic and the grated courgette.

5. Add a drizzle of olive oil to the frying pan on medium heat, pour in half of the pancake mix (about 1cm thick), cook for 2-3 mins until the top is no longer runny. Flip and cook for a further 2 mins. Repeat with the remaining pancake mixture.

6. Add the cherry tomatoes, pesto, rockets and seeds to serve. Enjoy!