Vegan Chickpea Flour Pancake stuffed with Dee’s Quinoa Pot hot Mexican Peppers

17 Aug

Chickpea Flour pancake stuffed with Dee’s Quinoa Pot with Mexican Peppers

serve with sauce and salad

serve with sauce and salad

You will need

1 Dee’s Quinoa Pot with Mexican Peppers
200g gram flour/chickpea flour
250ml cold water
Coconut oil / vegetable oil
Chilli flakes
Fresh mint (chopped)
100g Soya yogurt
5ml vinegar
25g diced cucumber
Salt/pepper

Method

Blend gram flour, water,chilli and half of the mint until smooth like a pancake batter add a little salt to taste.

Heat a small pancake with a little oil and put enough batter on the pan to make a thin layer on the bottom cook until light brown, turn and repeat until all the batter is used up

Sauce

Add the vinegar, the rest of the mint and cucumber and mix well. This should be runny. Add a little water if needed

Heat hot pot according to instruction

Divide between the pancakes, roll see picture. Drizzle some sauce on top and service with a side salad

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