These gluten-free pancakes are soft and fluffy and have that wonderfully nutty taste of hummus. The secret is to make the batter from gluten-free chickpea flour and a can of chickpeas, including the water known as aquafaba.
400g can chickpeas and their water (do not drain)
1 tbsp maple syrup or honey
1 tsp sea salt
1 tsp cumin
½ tsp turmeric
100g chickpea flour
1 tsp bicarbonate of soda
1 tsp lemon juice
1 tbsp olive oil
½ red onion, finely sliced
1 tbsp extra virgin olive oil
2 tbsp roughly chopped parsley
1 tsp sumac
1 avocado, sliced
4 eggs, fried
1. In a blender or food processor, whiz the chickpeas and their water with the eggs and maple syrup until smooth.
2. Add sea salt, cumin and turmeric, and sift the chickpea flour over the top. Whiz briefly or pulse until smooth. You can do this ahead of time if you like.
3. When ready to cook, whisk in the bicarb soda and lemon juice.
4. Heat a non-stick pan over low heat and brush with a little olive oil. Add 2 tablespoons of batter to form 1 pancake, and cook for 2 to 3 minutes until mostly set on top, when the lip of the pancake will lift easily with a rubber spatula.
5. Gently turn over and cook for 1 minute, then remove and keep warm while you cook remaining pancakes in remaining olive oil.
6. Toss the red onion with olive oil, parsley, a pinch of sea salt and sumac.
7. Place 2 pancakes on each plate, top with sliced avocado, a fried egg and onion salad, drizzle with olive oil and serve.