Chickpea Pancakes with Dukkah Fried Eggs

January 31, 2021

Serves 4 | Dairy Free, Egg Free | Under 15 minutes

Ingredients

Pancakes

• 1 cup chickpea (besan) floue 
• 320ml water 
• 2 tbsp olive oil 
• 1 pinch salt 

Fillings

• 4 eggs
• 1 tbsp Goodies & Grains Dukkah
• 1/2 cup kimchi 
• small bunch of greens (i.e. watercress, baby spinach, light herbs)
• 1 avocado (optional)
• sea salt and black pepper, to taste 

Method

1. Place all pancake ingredients in a medium bowl and whisk to form a smooth batter.
2. Place a frypan over medium heat and spoon 1/4 of the pancake mixture and tilt the pan around to ensure it is evenly distributed. Cook for approximately 3-5 minutes on one side. When bubbles begin appearing, gently loosen the edges of the pancake with a spatula, then flip and cook for a further 3-5 minutes on the other side. Repeat for the remaining three pancakes, then set aside.
3. Using the same frypan, fry 4 eggs as desired. Whilst frying, sprinkle dukkah over the yolk.
4. To assemble, evenly distribute the greens, kimchi and avocado (optional) on each pancake, followed by the fried eggs. Add another sprinkle of dukkah and season generously with sea salt and black pepper. 

 

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