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Chickpea pancake with spicy kale and mango (v, gf)

A delicious breakfast for one.
Vegan and gluten free.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1/4 cup chickpea (besan) flour
1/4 cup + 1 tsp water
1 cup kale, roughly chopped
1/4 cup lemon juice
1/2 tsp chilli powder, or to taste
1 small or 1/2 large mango, sliced


1. Whisk together the chickpea flour and water in a small bowl, ensuring the mixture is smooth (no lumps!).
2. Heat a non-stick pan over medium-high heat and spray with oil if needed. When hot, pour the chickpea pancake batter into the pan and tilt to distribute evenly. Cook until the surface of the pancake starts to bubble, 2 to 3 minutes. Flip and cook on the other side for a further 2 or so minutes, until golden.
3. While the pancake is cooking, chop your mango and kale. When the pancake is done, transfer it to a plate; you will use the same cooking pan for the kale and mango.
4. Add the kale to the hot pan with the lemon juice and chilli powder. Let it wilt down over approximately one minute, stirring occasionally. Add the sliced mango to the kale and stir the mixture regularly for approximately one further minute.
5. Transfer the mango-kale mix to your pancake, and serve.