Chickpea Pancakes with Garlic Mushrooms, Spinach & Soft Boiled Eggs
Eggs are a nutrient dense food as they are high in quality proteins, B vitamins, zinc & calcium - eating this dish for breakfast will kickstart your brain into action and set you up for the day ahead!
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NUTRITION PER SERVING (Read more)
Notes
Alternatives:
spinach - kale, cavolo nero, cabbage
cherry tomatoes - plum tomatoes, sun dried tomatoes, roasted red pepper
Ingredients
Instructions
Gather your ingredients.
Whisk together the chickpea flour, 1/3 of the oil, thyme, a pinch of salt and water. Set aside for at least 10 minutes and up to an hour if you have time.
In the meantime, heat 1/3 of the remaining oil in a pan and fry the mushrooms with a pinch of salt and some pepper on a high heat until golden, about 10 minutes. Add in the garlic and cook for 2 minutes, then add the spinach, cooking until wilted and the moisture has evaporated, this will take about 5 minutes. Then, stir through the tomatoes and take off the heat.
For the eggs, bring a pan of water to the boil. Carefully drop in the eggs, bring to a simmer and cook for 6 ½ minutes. Then, remove the eggs from the water and cool in cold water before peeling.
To make the pancakes, heat the remaining oil in a pan and using a ladle, spoon in some of the pancake mixture, cooking for 2-3 minutes on each side until golden. Repeat with the last of the the batter until it''s all used up. Top the pancakes with the garlicky mushrooms, eggs and some parsley.
Notes
Alternatives:
spinach - kale, cavolo nero, cabbage
cherry tomatoes - plum tomatoes, sun dried tomatoes, roasted red pepper