Serves
1
INGREDIENTS
- 1/2 cup canned no salt added chickpeas
- 1 omega-3 egg
- 2 tbsp barley flour
- 1/8 tsp ground coriander
- 1/8 tsp ground turmeric
- 1/8 tsp table salt
- 1/8 tsp freshly cracked coarse black pepper
- 1/2 cup grated sweet potato
- 1/2 cup red onion thinly sliced
- 1 tsp canola oil
Topping
- 1 tbsp low fat plain yogurt
- 1 tbsp mango chutney
- cilantro for garnish (optional)
METHOD
- Preheat small non-stick skillet on medium heat.
- In a medium bowl, mash chickpeas, add egg and beat in. Add flour, coriander, turmeric, pepper and salt and beat in.
- Add sweet potato and onion and stir in well.
- Add oil to pan, tip the batter into the skillet, smooth out batter so it’s about 7-inches in diameter.
- Cook on one side until deep golden brown, about 3-4, gently flip. Cook for 3-5 minutes or until it’s a deep brown. Remove pan from the heat.
- In a small bowl whisk together, yogurt and mango chutney.
- Flip pancake onto a plate and top with mango/yogurt mixture. Sprinkle with chopped cilantro if desired. Eat.