Coconut Ginger & Chilli Pancakes

I saw this recipe by Gunpowder Kitchen, in The Times and thought it would be great for Sunday brunch.   I was missing some ingredients, so the recipe is slightly tweaked, using all chickpea flour and oat cream instead of yogurt.

110 g chickpea flour
1 tbsp caster sugar
½ tsp baking powder
½ tsp turmeric
125 g oat cream
1 tbsp grated ginger
1 red chilli chopped
1 tbsp desiccated coconut
3 tbsp water
1 tbsp rapeseed oil
Salt and pepper

Serves 2-4 depending on how hungry you are.

Combine the flour, sugar, baking powder and turmeric, in a mixing bowl.

Whisk the cream and water together and stir into the dry ingredients, until you have a smooth batter, then season with salt and pepper.

Heat the oil in a frying pan and drop a ladle spoon of batter into the pan, then sprinkle with coconut, ginger and chilli and cook until bubbles form on the surface and the edges can be lifted with a spatula.   Flip the pancake over and cook until both sides are golden brown.

I always find that the first pancake is always a little messy, think it is something to do with the heat of the pan, but as you cook more they do turn out better.

I served the pancakes sprinkled with more coconut and an avocado, tomato and chilli salsa, but tomato or mango chutney would be good too.