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Vegan Carrot and Chickpea Pancakes served with sweet and spicy mango relish

This meal is slightly inspired by Anna Jones's book ' A modern way to cook' and it is a great brunch item! It is vegan, gluten-free and delicious!

What you need:

2 cup of chickpea flour

2 cup of unsweetened almond milk

3-4 carrots

3 tablespoons of Olive oil

Oil for cooking (coconut oil is a good idea)


Salt & Pepper. If you like the pancakes spicy, plan to use some chili powder / cayenne


To make your batter, add flour to a large bowl and add salt and pepper. Then whisk in the almond milk and olive oil. Let the batter sit for 15 minutes. While the batter sits, peel and grate the carrots finely and then add them to the batter. Cut the stalks off the washed spinach, cut it finely and add it to the batter

How to make it

To start the cooking process, place a pan on the gas at Medium heat. Add a couple spoons of batter and let it cook for 3-4 minutes. As the pancake browns and sets around the edges, flip it and cook it on the other side. Serve it with a sweet and spicy relish. What you see in the picture is called 'Chundo' and you can find it at an Indian store.

Suggestion: You can also add a handful of cut spinach to the batter. Spinach is most nutritious when it is cooked and it will also add a pretty color to the pancakes!


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