A truly delicious Gluten-Free Pancake with a difference.
Ingredients
- 1 small red onion, very finely chopped
- 2 ripe plum tomatoes
- ½ tsp ground cumin
- 2 tbsp vegetable oil
- pinch of xanthan gum
- ½ tsp Gluten-Free baking powder
- 150 g gram flour
- salt and freshly ground black pepper
- 2 tbsp any oil
For the filling
- 2 tbsp olive oil
- 400 g freshwater prawns, peeled, roughly chopped
- 2 tbsp chopped garlic
- 2 tbsp lemon juice
- 2 tbsp parsley, heaped chopped
- salt and freshly ground black pepper
- 3 tbsp mayonnaise
Instructions
- Place the onion, tomatoes and cumin and oil into a liquidiser and blitz to a thick paste.
- In a bowl, mix the gum, baking powder and flour together well, then add the coriander, salt and pepper.
- Pour in the tomato spice paste and mix well; the mixture will tighten slightly as the gum works.
- Preheat a non-stick blini or small pan and add the oil.
- Spoon the mix into the pan and cook for 2-3 minutes.
- Carefully flip over and cook for a further 2 minutes to just set.
- Next, heat a medium non-stick frying pan, then add the oil.
- Sauté the prawns for 1 minute and cook through.
- Add the garlic and cook for a further 30 seconds or so, then add the lemon juice.
- Remove from the heat, add the parsley and mayo and mix well season with salt and pepper.
- Serve in small bowls and top with the prawn mix.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Chickpea Cumin Pancakes with Garlic Prawns (Gluten-Free)
Amount per Serving
Calories
529
% Daily Value*
Fat
33
g
51
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Cholesterol
256
mg
85
%
Sodium
878
mg
38
%
Potassium
552
mg
16
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
