Chickpea-flour pancake with garlic mushrooms

This is a lovely simple quick recipe which makes a delicious dinner or brunch, it's gluten free and vegan. You can change the fillings to suit your taste, I think aubergine with tomatoes would be equally delicious or even some halloumi. I like to add some spinach, garlic and shallots in with the pancake batter. The pancake itself is only 2 ingredients so as it's a simple, cheap eat!

Ingredients: (for one pancake)

- 1/2 cup chickpea flour (also called gram flour)

- 1/2 cup water

- 1/4 teaspoon baking powder

- paprika 

- chilli flakes (optional)

- 1 medium shallot 

- 1 garlic clove

- handful of spinach

- handful of mushrooms

- oregano 

- 1/2 avocado

Method:

- Start by frying half of the shallots and garlic in olive oil, then add the mushrooms and sauté until brown, add the oregano, salt, pepper and set aside.

- Mix the chickpea flour and water into a paste, whisk with a fork until there's no lumps left. Add chilli flakes, paprika then cook the remaining garlic, shallots and spinach before adding them to the pancake mixture.

- Heat up some olive oil in a non-stick pan and spread the mixture evenly. You should have the heat on medium so the pancake cooks through, around 4 minutes on each side.

-When the pancake is crisp and golden top with the mushrooms to gently heat for one minute.

- Finally top the pancake with half an avocado and serve with a salad of your choice! I just had mine with baby gem and hummus this time but a big mixed leaf salad with olives and seeds is also a great addition.

The great thing about cooking with chickpea flour is that it has a great taste and is also much lighter and less stodgy than the average gf flour mix and it's surprisingly filling. This recipe is so adaptable, I can't wait to try some variations!