- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
| Pack your pancakes with the flavour and extra protein of pulse flour! Our fava bean and pea flours make great tasting pancakes, simply by substituting them for wheatflour in a standard pancake recipe. |
This is one of the simplest pancake recipes and works well for our pulse flours, with or without plain wheatflour.
First, choose your flour. Our Green Pea Flour makes a striking green pancake that's great with a dhal or curry. Yellow Pea Flour pancakes have a subtly sweet and nutty flavour that's superb with both sweet and savoury toppings.
Pancakes made with Fava Bean Flour (as pictured above) taste deliciously toasty and are delicious served with traditional sugar and lemon.
Using some wheatflour will give a lighter texture to the pancakes, but it can be omitted for excellent gluten-free pancakes.
Makes about 10 large pancakes
Ingredients
|
Method
|
Crisp at the edges, tender in the middle, and full of nutty depth, fava bean farinata makes a beautiful centrepiece for a light meal. Paired with smoky, charred spring onions and a refreshing herb and cucumber salad, it's both fresh and comforting.
Try this seasonal British classic using our organic four-grain muesli base, wholemeal flour and poppy seeds for extra plant diversity. And feel free to switch the fruit for whatever's in seasonal abundance.
This satisfying subji - a dish of vegetables - features soft, spiced carrot koftas baked to perfection and served in a rich, earthy “nomato” sauce made with beetroot, squash and courgette. Made with fava bean flour and wholemeal wheat flour, the koftas are high in protein and fibre, with warming spices like cumin, turmeric, and sumac for depth and zing.
