pancake

Chickpea Omelette (Soy, Gluten, Grain free)

It’s an omelette to me but I can see others would argue a pancake so let’s settle on pomelette…..more omelette than pancake though ūüėČ I love these kinds of recipes, super simple, tasty and obscenely healthy. These are a surefire way to get that lunchy brunchy savoury fix.

chickpea omelette

I love using chickpea flour in my recipes, and this chickpea omelette is further proof! In fact, I have a love affair with chickpea/gram/besan flour. It has magical versatility!!  Chickpea + water = magic! It all started with the socca which is that good I made this daily for a while there! This sweet potato omelette blows my mind still. It makes mean waffles and sweet pancakes too not to mention pasta and tofu (yes really!).

chickpea omelette

It’s just a complete bonus to me that chickpea flour happens to be an amazingly healthy ingredient. This gluten free flour is packed full of protein, iron + fibre and if that’s not reason enough to invest in a big pack of this good stuff then check out these stats on it’s amazingness in terms of health and adaptability.

chickpea omelette

Chickpea Omelette / Pancake

(makes 4/5)
2 cups chickpea flour
2 1/2 cups almond milk or water
1 tablespoon psyllium husk (optional)
2 tablespoons nutritional yeast (optional)
salt + pepper
1/2 teaspoon turmeric
favourite vegetables (onion/tomato/pepper works well)

  1. Mix all the ingredients excluding the vegetables + allow to sit for 10 minutes.
  2. Meanwhile heat a non stick frying pan over a medium heat + ladle the batter to cover the pan to desired thickness.
  3. Add your prepared veg + cook for 4-5 minutes. Bubbles will form + it will be obvious when to flip the omelette or fold over for a minute or so. Both options work well.
  4. If you are making a batch, keep them warm in a very low heat oven.

Paleo Almond Pancakes & Quick Blueberry Compote – GF

Take two!

I have a confession to make…

These pancakes didn’t turn out as I’d planned and that was a problem for me because I’m still unlearning being a perfectionist. It wasn’t a disaster, not even close, they were delicious. They just didn’t look exactly as¬†I’d expected and this bothered me, at first. So I tried again and although they came out neater, plumper and cuter, guess what? They still tasted the same, they were still delicious, they weren’t a failure, they were just flatter and randomly shaped.Bleberry almond pancake

Just two simple things, less milk and a little baking soda, resulting in a thicker batter second time round. I remember now, I poured in a tad too much milk, this is what happens when you’re hungry and making delicious pancakes! The hand shakes, the concentration slips, you get the picture. It’s actually a good thing I made these again because now I know not to make pancakes when you’re really hungry! At least I got to have a double helping pancakes, every cloud all. The thing is though, I don’t actually like perfect, or neat and tidy either. ¬†This wasn’t the problem. My perfectionist brain was the problem, ¬†they were NOT how she had pictured and she wasn’t amused. Eventually she got lost!

Blueberry almond pancakes second time lucky!“Have no fear of perfection – you’ll never reach it.‚ÄĚ ¬†Salvador DaliImperfect pancakes

You can tell the difference, right? These darn almond pancakes aren’t supposed to be perfect and they weren’t, by any stretch of the imagination. These are perfectly imperfect Paleo pancakes. Perfect isn’t welcome here anyhow. But the taste, the taste was delicious and this is the important part because delicious and healthy is the aim of the game.

A bit about the pancakes. Made from almond flour, these are perfectly Paleo and although I’m not a Paleo girl myself, I do see the benefits of going a little easier on the grain. Almond flour like coconut and peanut flours is ideal for baking these low carbohydrate recipes. Almond flour is a favourite of mine because I adore almonds with their sweet, fragrant creaminess- the main reason why I was a cherry bakewell and marzipan fiend as a child.. So making pancakes with flour and milk from the delectable almond is quite exciting for me and if it turns out that I have a few less grains, that’s just a bonus.Almond pancakes & blueberry compote

Another thing about these pancakes is they’re super filling but not in a lead brick afternoon slump full but more a light, energised ‘I’m super productive’ way! What’s more is they’re fluffy, nutty and sweet with a blueberry compote that’s way too delicious for just 3 ingredients. Just perfect.

It all gets messy in the end.
It all gets messy in the end.

Paleo Almond pancakes & quick blueberry compote

(serves 2)

1 cup almond flour
2 eggs
1/2 cup almond milk
1/4 teaspoon salt
1 tablespoon of maple syrup
coconut oil for frying
extra maple syrup for serving

For the blueberry compote:

1 cup blueberries
1 tablespoon of stevia
3 tablespoons water

Method:

1. Place the dry ingredients in a bowl. In a measuring jug whisk the milk, egg & syrup. Combine the wet & dry ingredients, whisking thoroughly.
2. Heat the coconut oil in a griddle pan over a low heat. Ladle a spoonful of batter into the pan & cook until golden brown and just set. Flip & repeat until batter is all gone.
3. Serve warm stacked pancakes with blueberry compote & extra maple syrup.

Blueberry compote:

Heat all three ingredients over a low heat and simmer for 10 minutes or until desired consistency.