Chickpea Pancakes

Chickpea Pancakes

Getting the right balance of vitamins into your kids can be tricky. It's common for children to be deficient in omega-3 fatty acids and DHA fish oil, which help with brain function, magnesium for the nervous system; and zinc, a key nutrient for growth and keeping the immune system healthy. 

An experienced Mum tipped me off to chewable vitamins given straight after breakfast. Kids will munch them happily as they get their coats on. The slightly higher end brands tend to add less sugar and have a higher concentration of ingredients. We like Minami for fish oils and Animal Parade, which use Xylitol to sweeten things up. 

And of course there are lots of imaginative ways to pack their food with vitamins. Surprisingly easy and speedy to cook, these delicious chickpea pancakes get demolished after a day at school. And they are naturally packed with magnesium. 



Makes 5-6 pancakes

200g of chickpea flour ( this sometimes called GRAM FLOUR) 

A large pinch of sea-salt

1 tbsp of coconut oil melted and some to fry with 

400ml of water

A handful of rosemary leaves chopped up.

Whole rosemary leaves to decorate

Put the chickpea flour and  salt  in a large bowl. Add  the water, whisking slowly  until you have a silky smooth batter. Whisk in the coconut oil and the consistency should be like pancake mixture. Leave the mixture to rest for around an hour. When you are ready to cook,  give the mixture another whisk to get rid of the lumps and add the chopped rosemary. 

Place a large pan over a medium heat. Add a small amount of coconut oil, and let it melt. Place a ladleful of the batter into the pan in a circle.  Cook it for a couple of minutes and then turn it over when it becomes golden brown.  When the other side is cooked you can transfer it to a plate.   Eat straight away with any kind of dip, curry, stew, or as our kids love, with fresh homemade  pesto. 




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