Page 71 - Healthy (March - April 2020)

FOOD

Oat and orange
blossom pancakes
with chocolate sauce

Áine Carlin, author of Cook Share Eat If you’d rather
Vegan, says: ‘These thin, oaty pancakes not include the
are a nod to the ones I used to enjoy on peas in your
Shrove Tuesday with my family.’ batter, rest
assured, this
eggy-looking
Makes 5
pancake will
150g rolled oats still be fabulous.
½ tsp bicarbonate of soda
Pinch of sea salt flakes
200ml almond milk
Juice of ½ orange
½ tbsp orange blossom water
½ tbsp agave nectar
100ml water, plus extra if necessary
1-2 tbsp coconut oil
Oat flakes, to decorate
For the chocolate sauce
1 heaped tbsp coconut oil
2 tbsp raw cacao powder or cocoa
1 tbsp agave nectar
Pinch of sea salt flakes
1 Place the oats in a food processor or Pea and rocket chickpea flour pancake
blender and blitz to a fine flour. Transfer
to a bowl along with the bicarbonate Áine Carlin says: ‘I was tempted to 1 Place the peas in a bowl and cover
of soda and salt, and stir to combine. dub this an “egg-free omelette”, given with freshly boiled water to defrost.
Whisk the almond milk, orange juice, its ability to replicate that one-time 2 To make the dressing, whisk the
orange blossom water and agave mainstay of my menu so well. Vibrant ingredients together in a small bowl
nectar together in a separate bowl. yellow in colour and packed full of until combined. Season to taste and
2 Make a well in the flour, pour in the peas (and therefore protein), this little refrigerate until needed.
liquid mixture with the water, and whisk number is now a personal favourite, 3 Sift the gram flour into a mixing bowl.
to combine. The batter should be the thanks to its endless versatility.’ Add the ground flaxseed, yeast, baking
consistency of single cream and tends powder and turmeric, and season with
to thicken over time, so thin with extra Makes 2 large pancakes salt and pepper. Whisk to combine.
water as necessary. Transfer to a jug. 30g frozen peas 4 Make a well in the centre of the flour,
3 Heat 1 tsp of coconut oil in a pan 60g chickpea (gram) flour add the lemon juice and water, and
over a medium-high heat. Pour in just 1 tbsp ground flaxseed whisk to form a batter.
enough batter to coat the bottom, 1 tbsp nutritional yeast 5 Drain the peas and add to the batter
swirling to ensure it reaches the edges. ½ tsp baking powder along with the coriander. Stir well to
Cook for 3-5 minutes, or until bubbles ½ tsp ground turmeric combine and set aside for 10 minutes.
form and the edges look cooked. Flip Juice of ½ lemon 6 Set a crêpe pan or frying pan over
the pancake, then cook for a further 125ml water a medium heat and brush with the
3-5 minutes. Transfer to a warm plate 1 heaped tbsp chopped fresh coconut oil. Ladle in half the batter
and cover. Repeat until all the batter is coriander, plus extra to garnish and, using a spatula, push the pancake
used, adding an extra teaspoon of oil ½ tbsp coconut oil to the edges of the pan – you want it as
to the pan between pancakes. 70g rocket, plus extra to garnish thin as possible without it breaking.
4 For the sauce, heat the coconut oil Sea salt flakes and black pepper Cook for 5-7 mins until cooked through
in a saucepan until it’s melted. Take off For the coconut dressing (you won’t need to flip it).
the heat and whisk in the cacao, agave 4 heaped tbsp coconut yoghurt 7 Add half the rocket and dressing to
and salt until glossy. Pour into a jug. Grated zest and juice of ½ lemon the centre and ease on to a plate, using
5 Fold the pancakes and arrange on 1 tbsp chopped fresh coriander the pan to help gently fold it over. Repeat
a large plate. Pour over the sauce and 1 tbsp chopped mint with the remaining batter. Serve with the
sprinkle over a few oat flakes. Serve. Sea salt flakes and black pepper extra coriander, rocket and dressing.

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