Green Chickpea Pancake with Vegan Pesto

Ingredients

100 g chickpea flour
300 ml water
1 pinch salt
2 handfuls fresh parsley and basil
Olive oil, for frying

Filling
2 avocado
2 spoons vegan pesto
lettuce, baby spinach o rocket salad
2 tomatoes, sliced

Preparation

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.

Quality and Certifications

The continuous investments in Quality Control made by CLAS are aimed at maintaining the highest degree of efficiency.

CLAS has thus obtained the most important and strictest international certifications to guarantee its customers quality and safety at the highest levels.

Download the certifications

Certificazioni di Qualità

I continui investimenti nel Controllo Qualità effettuati da CLAS sono volti a mantenere il più alto grado di efficienza.

In questo modo CLAS ha ottenuto le più importanti certificazioni internazionali per garantire ai propri clienti qualità e sicurezza ai massimi livelli.

Scarica i certificati: