Pumpkin, Corn and Cabbage Chickpea Pancakes

A great way to start the day, especially on a rainy morning like today! These chickpea pancakes are quick and easy to throw together, and a great source of plant-based protein. As well as being a solid breakfast or brunch idea, they work well as a snack, appetiser for entertaining, or even part of a main meal. 

Serves: 2

Ingredients: 

1 cup chickpea flour
1 tablespoon nutritional yeast flakes
1 teaspoon black salt (available from Indian grocers)
½ teaspoon cumin
½ teaspoon dried thyme
½ teaspoon tumeric
¼ teaspoon smoked paprika
¼ teaspoon garlic powder
Pinch of black pepper
¾ - 1 cup water
½ cup frozen corn kernels, thawed
½ cup finely shredded cabbage
½ cup steamed or baked pumpkin
1 spring onion, for garnish
Sriracha sauce, to taste


Method:

1. Combine the chickpea flour, nutritional yeast flakes, thyme, pepper, and the remaining spices in a medium-sized mixing bowl. Stir to combine with a spatula.
2. Add the water and mix well to ensure the batter is thoroughly combined.
3. Fold in the corn, cabbage and pumpkin pieces.
4. Heat a large seasoned cast iron (or non-stick) frying pan over medium-high heat.
5. Place ¼ cup of the mixture into the preheated pan and cook until the edges start to firm up and small bubbles appear on the top (approximately 2-3 minutes). You may be able to fit 2 or 3 pancakes in depending on the size of your pan, but make sure you leave enough room to flip them over.
6. Flip the omelettes and cook for a further 1-2 minutes, or until the pancake feels firm-ish to the touch.
7. Remove from the pan and serve hot, topped with chopped spring onions and (if you like a bit of heat) a good drizzle of sriracha.