I’ve always loved breakfast meals at any time of the day and these bright green flapjacks are savoury and a super delicious addition to any meal; or even as a meal in themselves! These were inspired by my sisters’ delicious chickpea pancakes, using chickpea flour to keep them gluten free but still super flavourful! With the addition of spinach, herbs and spices, these humble pancakes turn into something rather special.
*A blender isn’t completely necessary but extremely helpful! Your herbs and spinach will not be as fine using a manual chopping method.
- 2 Cups of Chickpea Flour
- 1 Cup of Water
- 1 tsp baking powder
- 1 Tbsp of Garlic Powder/Crushed fine
- 1/2 a Cup of Coriander
- 1/2 a Cup of Parsley
- 1 Cup of Spinach
- 2 Tsp toasted Cumin Seeds
- 1 Tsp Olive Oil
- Salt and Pepper to Taste
Vine Roasted Tomatoes:
- Tomatoes on the vine
- Olive oil
- Salt and Pepper
- 1 Cup of Greek yoghurt
- 1/2 Cup of coriander and parsley
- Salt and pepper to taste
- 1 Tsp Lemon zest
*Poached/ Fried/ Boiled eggs done to your liking
- Place your spinach into a pot of hot water for 10/15 seconds until bright green – remove the spinach and place it straight into a bowl of fridge cold/ ice water. This process will ensure your crepes are super green!
- Squeeze the excess water from the spinach and place it in the blender along with the coriander, parsley, garlic, toasted cumin seeds and water (I love using my nutribullet here, it gets everything super fine).
- In a bowl combine the dry chickpea flour, baking powder, salt and pepper with your bright green wet mixture and olive oil.
- Once fully incorporated begin heating a non-stick pan over the stove to a medium heat and place a tbsp of olive or coconut oil in, to heat up.
- Once the pan is hot, place around 80ml ( all depending on the size of your pan – use less or more, all you want is a thin crepe) of mix into the pan. Then cook on both sides until slightly gold on the outside but fully cooked through.
- Once cooked leave on a clean tea towel to cool.
Vine Roasted Tomatoes:
- Pre-heat your oven to 200°C.
- Place your tomatoes on a roasting tray and drizzle with olive oil, salt and pepper.
- Roast until the skin has wrinkles and some have started to split (for around 10-15 minutes).
- In a blender place your yoghurt, salt, pepper, lemon zest and herbs. Blend until green and the ingredients are fully incorporated.
- Place in a bowl ready to serve!
Assemble your flapjacks on a platter, or on plates; giving each person a healthy portion of crepes, roasted tomatoes and a good dollop of herby yoghurt – before topping it all off with an egg, done to your liking, salt, pepper and a sprinkle of chilli flakes for a little kick!