A healthy twist on a tasty treat! Enjoy these Bean Pancakes With Hoisin Kale for breakfast, lunch or dinner!
METHOD
Strain the chickpea water and reserve. At the time toss the chickpeas in a tbsp olive oil and salt and pepper and pop in the oven of 180c for half an hour. In the mean time work through the other steps below
Now whisk the aquafaba (chickpea water) into soft peaks.
In a separate bowl whisk together the flour and water until smooth. Adding baking powder and apple cider vinegar at the end.
Fold in the aquafaba so you have a light and fluffy batter
Now heat a small frying pan with the oil and spoon the mix into the pan spreading into round pancakes about 3mm thick
Cook for one minute (or until golden) on either side.
Keep the pancakes warm in a low even or serve one by one if you cant wait.
I use Hodmedod’s flours as they are a great company making British bean flowers but you can also substitute for chickpea/gram flour which will be equally delicious.
