Sunny pancakes with carrot, chickpea flower, rice coconut milk, coconut oil and thyme
200 g chickpea flour
350 ml rice coconut milk
Thyme, salt & pepper
3 dried figs
1 handful of pistachio nuts
Coconut yogurt or soy quark mixed with some orange juice
Grate the carrots and put them in a bowl together with chickpea flour, rice coconut milk and the herbs. Mix till all the lumps are gone.
Let it stand in a refrigerator for at least 30 minutes . Prepare your toppings in the meantime. Cut 1 orange, 3 dried figs and the pistachios. Squeeze a few pieces of the orange on top of the coconut yogurt and mix. The rest of the orange can be used as topping later on.
When the batter is ready and all ingredients have been cut, heat some coconut oil, put the batter in the pan and spread it gently over the bottom with the back end of a spoon. For thin pancakes make sure you don’t use too much batter at once. Fry both sides till they are slightly brown. Add your toppings to the pancake and you’re ready to go. The pancakes taste best when served hot.
Recipe & photo by Anne