100 g chickpea flour
300 ml water
1 pinch salt
2 handfuls fresh parsley and basil
Olive oil, for frying
2 spoons vegan pesto
lettuce, baby spinach o rocket salad
2 tomatoes, sliced
Mix chickpea flour, water, salt and herbs in a blender. Leave to rest forabout 1 hour (or up to
48 hours in a sealed jar in the fridge).
Heat olive oil in a non-stick pan on medium heat.
Add a thin layer of batter and tilt the pan around to make sure it is evenly distributed.
Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake.
Slide it onto a plate when both sides are golden.
Fry the remaining the pancakes.