Brunch Pancakes

with Green Boost

Serves 2
Takes 15 minutes plus 1 hour resting time

If you’re looking for a healthy brunch, look no further than these Green Boost Brunch Pancakes. They are gluten free and full of veggie goodness including iron and vitamin B12. Customise these by adding your favourite cheese on top or adding different herbs.

Ingredients

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  • 100g chickpea flour (gram flour)
  • 300ml water
  • 2 tsps Green Boost
  • 4 eggs
  • Coconut oil, for frying
  • 40g grated hard cheese (cheddar or parmesan)
  • Sliced red onion
  • 1 tbsp hot sauce
  • Handful of parsley

Method

Whisk together the chickpea flour, 2 of the eggs, water, salt and Green Boost. Leave to rest for about 1 hour in the fridge.

Heat coconut oil in a non-stick pan on medium heat. Add half of the batter and tilt the pan around to make sure it is evenly distributed. Wait until bubble start appearing on the top of the pancake and carefully loosen the sides with a spatula before flipping the pancake. Cook for a further 2 minutes until both sides are golden then slide onto a plate. Fry the remaining the pancakes.

Meanwhile, fry the eggs in some more coconut oil. When the pancakes are done, top with the eggs, grated cheese, parsley and onions.