These soft, nutty, gluten-free pancakes are like eating hummus in pancake form, because the batter is made from an entire can of chickpeas, including the liquid (known as aquafaba). Add a herby salad and tahini yoghurt, some spicy sausages, lamb kofta, avocado, or just a fried egg, and serve for brunch, lunch or dinner.

INGREDIENTS

• 400g can chickpeas and their water (do not drain)
• 1 tsp sea salt
• 2 eggs
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 1 tbsp maple syrup (or honey)
• 100g chickpea flour
• 1 tsp lemon juice
• 1 tsp bicarbonate of soda
• 2 tbsp olive oil

To serve

• ½ red onion, finely sliced
• 2 tbsp roughly chopped parsley (or coriander) leaves
• 1 tbsp extra virgin olive oil
• 1 tsp sumac
• 4 tbsp Greek-style yoghurt
• 1 tbsp rose harissa
• 2 tbsp pomegranate arils (optional)

METHOD

1. Whiz the chickpeas and their water in a food processor with the salt, eggs, cumin, turmeric and maple syrup, until smooth.
2. Sift the chickpea flour over the top, add the bicarb and lemon juice, and whiz until smooth.
3. Heat a non-stick pan over gentle heat and brush a little olive oil.
4. Add 2 tablespoons of batter to form 1 pancake, and cook for 2 minutes or until bubbles form on top and you can lift the edge with a rubber spatula.
5. Gently turn and cook for 1 minute, then remove and keep warm.
6. Cook remaining pancakes in remaining olive oil.
7. Meanwhile, toss the red onion and parsley with 1 tablespoon of olive oil, the sumac and a pinch of salt.
8. Arrange pancakes on warm plates with the salad. Add a dollop of yoghurt and a swirl of harissa, and scatter with pomegranate, if using.

Serves 4 (makes 8-10 pancakes)

Tip: Reserve a spoonful of chickpeas to throw on top as a garnish if you like.

This recipe is from episode one of Good Food Kitchen season 2, screening on 9Now.