Spicy Pancakes with Harissa Jackfruit

Sensational 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!

Yields1 Serving
Prep Time5 minsCook Time10 minsTotal Time15 mins
 3 blocks of Harissa Jackfruit from Stocked Foods
 50 g chickpea (gram) flour
 120 ml water
 1 pinch of baking powder
 1 pinch of turmeric
 1 pinch of garlic powder
 1 pinch of chilli flakes
 pinch of salt and plenty of black pepper
 shredded lettuce
 A few cherry tomatoes, sliced
 finely sliced red onion
 1 tbsp natural yoghurt (dairy or plant based)
1

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

2

Meanwhile make your pancake batter by whisking the flour, garlic powder, chilli flakes, turmeric and water until smooth. Season well

3

Heat a non stick pan over a medium heat (no oil needed)

4

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

5

Allow to cook for 1-2 minutes until the surface is covered with air bubbles

6

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

7

Cook the second side and slide onto your favourite plate

8

Dollop some yoghurt on top and spread over the pancake - this gives a gorgeous contrast to the spicy jackfruit!

9

Spoon the harissa jackfruit over the pancake then top with the salad

10

Sit down, soak up the beauitful dish you've made... and savour!

Ingredients

 3 blocks of Harissa Jackfruit from Stocked Foods
 50 g chickpea (gram) flour
 120 ml water
 1 pinch of baking powder
 1 pinch of turmeric
 1 pinch of garlic powder
 1 pinch of chilli flakes
 pinch of salt and plenty of black pepper
 shredded lettuce
 A few cherry tomatoes, sliced
 finely sliced red onion
 1 tbsp natural yoghurt (dairy or plant based)

Directions

1

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

2

Meanwhile make your pancake batter by whisking the flour, garlic powder, chilli flakes, turmeric and water until smooth. Season well

3

Heat a non stick pan over a medium heat (no oil needed)

4

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

5

Allow to cook for 1-2 minutes until the surface is covered with air bubbles

6

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

7

Cook the second side and slide onto your favourite plate

8

Dollop some yoghurt on top and spread over the pancake - this gives a gorgeous contrast to the spicy jackfruit!

9

Spoon the harissa jackfruit over the pancake then top with the salad

10

Sit down, soak up the beauitful dish you've made... and savour!

Spicy Pancakes with Harissa Jackfruit

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