Power Pancakes with Popped Tomatoes by Jo Pratt

Pancakes don’t always have to be the sweet version at breakfast time – savoury ones can be just as satisfying and I urge you to give these a go just to appreciate how fantastic they are. They are fuelled with chickpea flour and silken tofu making them high in protein, low in carbohydrate and furthermore brilliant for anyone who’s vegan, where pancakes are often off limits. Enjoy plant power at it’s best! 

Jo x

Power Pancakes with Popped Tomatoes

Serves: 4 

(vegan/gluten-free) 

Ingredients 

For the pancakes: 

For the tomatoes: 

To serve: 

Method

1. To make the pancakes, simply blend all of the ingredients, apart from the oil, until you have a thick smooth batter. 
2. Heat a large pancake or frying pan over a high heat. Once the pan is hot, reduce the heat to medium and add a good drizzle of the oil. Swirl to cover the surface, then spoon/ladle the batter to create pancakes of about 8cm/3 ¼ in in diameter.  
3. Cook for a couple of minutes or so until small bubbles appear on the surface. Carefully flip each pancake over a cook for a further minute.  
4. Keep the pancakes warm while you cook the remaining pancakes in the hot oiled pan until all of the mixture has been used. 
5. Meanwhile, to cook the tomatoes, heat another frying pan over a high heat and add the 2 tbsp olive oil. Add the tomatoes and toss around for a few minutes until the skins burst and the tomatoes start to ‘pop’ open, releasing tomatoey juices. Sprinkle over the caster sugar, balsamic vinegar and chilli flakes (if using). Move around in the pan for a couple of minutes to continue softening the tomatoes but remove from the heat before they totally break down and still retain some shape.
6. Serve the pancakes onto plates and spoon over the tomatoes and finish with a scattering of feta cheese, if using. 

Flexible…