Makes 2 to 4 pancakes
165g gram (chickpea) flour
1/4 teaspoon baking powder
1/4 teaspoon ground cumin
1/4 teaspoon paprika
pinch of cayenne pepper
pinch of dried chilli flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
juice of 1 lemon
3–4 tablespoons sunflower oil
45g cooked peas
45g cooked sweetcorn
1 spring onion, finely chopped
1 tablespoon freshly chopped coriander
1. Place the gram flour in a large bowl along with the baking powder, spices,salt and pepper. Lightly mix through with a spatula to disperse the ingredients.
2. Add 120ml water and the lemon juice and whisk into a thick batter.
3. Heat the oil in a 25–30cm non-stick frying pan over a low-to-medium heat – the pancake should cook relatively slowly.
4. Stir the peas, sweetcorn, spring onion and coriander into the batter. Add the batter to the pan in one go, spreading it out with a spatula until it reaches the edges.
5. Gently cook for around 10 minutes or until it is golden before carefully turning over and cooking for a further 5–7 minutes on the other side.
6. Serve the thick, dense pancake cut into slices or quartered.
Breakfast is probably the trickiest meal of the day for vegans and, as much as you might resist, you can often find yourself falling into a rut. I like to think of it as an Indian pizza of sorts, as it can be sliced and served in the same way. With endless filling possibilities, this über easy batter is simply a base on which to build the breakfast of your plant-based dreams. So go forth and make pudla! :: link