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Spinach & Chick Pea Pancakes with Broccoli Hummus, topped with Tomato & Basil Salsa
1 bag spinach - steamed, squeezed and cooled. 5oz chick pea flour half tsp. salt 300ml water 100ml olive oil
  1. Put all the ingredients into a food processor and whizz up to a batter. Let the mixture stand for 10 mins. before cooking the pancakes.
  2. Heat a non-stick griddle or fry pan and brush lightly with a little coconut oil. When hot spoon in about a tablespoon of batter at a time.....cook for a just over a minute until you can flip over pancake and cook on other side.
  3. These pancakes freeze well and can be reheated if covered with foil in the oven or over a steamer or v. quickly in the microwave. They can be topped with avocado, eggs, pancetta, salsa, hummus for a very nutritious and tasty lunch.
Recipe Notes

Gluten-free and dairy free too!

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