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Gluten Free
A truly delicious Gluten-Free Pancake with a difference.
Servings 4
Calories 529 kcal
Prep Time15 mins
Cook Time6 mins
Total Time21 mins

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.
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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.
Keyword prawns
Cuisine ITV This Morning, Pancake Day, Winter
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