Pancakes with Mediterranean Veggies

Nutrition per serving

Calories576 kcal
Protein17.2 g
Carbs39.5 g
Fats40 g
Saturated Fat5.5 g
Monounsaturated Fat27 g
Polyunsaturated Fat5.5 g
Sugars12.7 g
Fiber9.1 g
Sodium80 mg


White or chestnut mushrooms
Courgette (Zucchini)
Fresh Thyme
Fresh Rosemary
Chickpea flour (besan)
Cherry Tomatoes
Baby Rocket
Olive Oil
Olive Oil
1. Preheat oven to 200 C (390 F).

2. Slice the mushrooms about 1cm wide.

3. Slice the courgette into 1cm rounds.

4. Peel/slice the onions into half-moon shapes.

5. Finely chop the thyme/rosemary leaves.

Cooking Instructions
1. To prepare the pancake batter, in a mixing bowl, add the chickpea flour with a large pinch of salt (optional) and pepper. Slowly start to add 60ml of lukewarm water and continuously whisk into a smooth batter. Cover and set side.

2. Evenly layer the mushrooms, courgettes, tomatoes onto a baking tray and drizzle over 1/2 tbsp of olive oil. Sprinkle over the thyme with a pinch of salt (optional) and pepper. Cook near the top of the oven for about 10-15 minutes. Remove and cover with foil until serving.

3. Meanwhile, sautée the onions in ½ a tbsp of oil in a frying pan over medium-low heat for about 6 minutes. Sprinkle over the rosemary, remove from heat and add the onion mixture to the batter. 
Mix well to combine and pour the batter in the same frying pan. Cook on a medium heat for a few minutes and turn the grill on to high. Place the frying pan under to the grill to cook the top of the pancake until golden brown.

4. Turn the pancake out onto a plate and place the roasted vegetables onto one side then fold over in half.

5. Lightly dress the rocket with 1 tsp of olive oil.

6. Serve the pancake with the rocket on the side.