Name: Chickpea Pancake with Spring Veggies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 0.5 cup chickpea flour; 0.25 tsp baking soda; 2 tsp lemon juice; 1 tbsp nutritional yeast; 0.5 tsp pepper (white or black); 0.33 tsp salt; 3 tbsp aquafaba; 50 g silken tofu ((optional)); 1 tbsp olive oil; 2 tbsp olive oil; 2 clove garlic (finely chopped); 0.5 red chilli red chilli (deseeded and finely chopped); 1 baby zucchini baby zucchini (sliced); 5 spears asparagus (cut into smaller pieces); 0.5 cup broad bean (cooked); 1.5 tbsp fresh dill (finely chopped); 1 tbsp capers; 0.25 lemon lemon (a squeeze of); 2 tsp basil pesto ((optional)); 1 cup rocket (fresh)

Instructions

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1

In a large bowl, combine chickpea flour (0.5 cup), baking soda (0.25 tsp), nutritional yeast (1 tbsp), salt (0.33 tsp), and pepper (0.5 tsp) with lemon juice (2 tsp) and enough water to form a thick pancake batter.
2

If using silken tofu (50 g), crumble it with a fork and season with salt and pepper.
3

In a separate glass or metal bowl, whip aquafaba (3 tbsp) with vinegar (0.5 tsp) until stiff peaks form.
4

Heat a medium, non-stick frying pan and brush with olive oil (1 tbsp).
5

Gently fold the whipped aquafaba (3 tbsp) into the pancake batter using a spatula, being careful not to deflate the mixture.
6

Pour the batter into the prepared frying pan. If using silken tofu (50 g), scatter it on top. Cook on low-medium heat for about min (5) until the sides begin to pull away from the pan.
7

Transfer the pan under a grill/broiler and cook for an additional [10-15 min] until the pancake is fully cooked through.
8

While the pancake cooks, heat olive oil (2 tbsp) in a large frying pan. Add garlic (2 clove) and chilli (0.5 red) (if using), stir-frying gently until fragrant.
9

Add zucchini (1 baby) slices and asparagus (5 spears) to the pan. Sauté for a few minutes until the asparagus is tender-crisp. Stir in broad bean (0.5 cup) and capers (1 tbsp). Season with salt, pepper (0.5 tsp), a squeeze of lemon (0.25), and fresh dill (1.5 tbsp).
10

Serve the cooked pancake topped with the spring veggies, rocket (1 cup), and an optional drizzle of basil pesto (2 tsp).