AuthorRebecca HiscuttCategoryDinner, Food art, Fuelling Fitness, Happy & calm, Happy eating, Health boost, Lunch, Plant slant, Weight controlDifficultyBeginnerSensational flavours I'd happily eat everyday!
This recipe makes use of a 'helping hand' by using Stocked Food blocks. These blocks of food are meals frozen in blocks so they're ready to go -keep some in your freezer so you just have to choose how you'd like to eat it today. I've used the Harissa Jackfruit which is a perfect filling for a savoury chickpea pancake.
The Stocked meals are full of nourishing fibre which I've then added to by serving with a chickpea flour pancake and salad so you feel full, satisfied and energised. These would be fabulous for lunch to help keep afternoon energy dips at bay!
Pop the harissa jackfruit blocks into a saucepan with 2 tbsp of water. Gently heat for 10 minutes, stirring occasionally until defrosted and heated thoroughly
Meanwhile make your pancake batter by whisking the flour, garlic powder, chilli flakes, turmeric and water until smooth. Season well
Heat a non stick pan over a medium heat (no oil needed)
Pour the batter into the pan and gentle tilt to cover most of the pan
Tip - It's easier to flip and remove the pancake if you don't let the batter go right to the edge of the pan
Allow to cook for 1-2 minutes until the surface is covered with air bubbles
Use a spatula to gently ease the pancake from the pan and flip it over. If it's still sticky it needs a little longer to cook
Cook the second side and slide onto your favourite plate
Dollop some yoghurt on top and spread over the pancake - this gives a gorgeous contrast to the spicy jackfruit!
Spoon the harissa jackfruit over the pancake then top with the salad
Sit down, soak up the beauitful dish you've made... and savour!
Ingredients
Directions
Pop the harissa jackfruit blocks into a saucepan with 2 tbsp of water. Gently heat for 10 minutes, stirring occasionally until defrosted and heated thoroughly
Meanwhile make your pancake batter by whisking the flour, garlic powder, chilli flakes, turmeric and water until smooth. Season well
Heat a non stick pan over a medium heat (no oil needed)
Pour the batter into the pan and gentle tilt to cover most of the pan
Tip - It's easier to flip and remove the pancake if you don't let the batter go right to the edge of the pan
Allow to cook for 1-2 minutes until the surface is covered with air bubbles
Use a spatula to gently ease the pancake from the pan and flip it over. If it's still sticky it needs a little longer to cook
Cook the second side and slide onto your favourite plate
Dollop some yoghurt on top and spread over the pancake - this gives a gorgeous contrast to the spicy jackfruit!
Spoon the harissa jackfruit over the pancake then top with the salad
Sit down, soak up the beauitful dish you've made... and savour!