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Carrot And Chickpea Pancake With Lemon-spiked Dressing
ANNA JONES14Ingredients
30Minutes
580Calories
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Ingredients
US|METRIC
2 SERVINGS
- 150 grams chickpea flour
- 230 mL milk (your choice, I use unsweetened almond)
- 2 Tbsp. extra-virgin olive oil
- 2 ghee (medium carrots, or coconut oil)
- 8 cornichons
- 1 green chilli
- 3 sprigs fresh parsley
- 3 sprigs fresh dill
- 4 Tbsp. cottage cheese (or Greek yoghurt)
- 1/2 Tbsp. vegetarian Worcestershire sauce
- chilli sauce (a splash of)
- 1/2 lemon (an unwaxed)
- seeds (a couple of handfuls of sprouted, and pulses)
- 3 handfuls salad leaves (baby)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium2030mg85% |
| Potassium1160mg33% |
| Protein27g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber13g52% |
| Sugars20g |
| Vitamin A15% |
| Vitamin C140% |
| Calcium35% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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