- 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
|
Immensely satisfying food from Hugh Fearnley-Whittingstall's book High Fibre Heroes: Fat portobello mushrooms roasted until charred and juicy, served in toasted sourdough with caramelised red onions and tangy kimchi. A chunky, satisfying plant-based sarnie.
A vibrant and satisfying salad from Hugh Fearnley-Whittingstall's book High Fibre Heroes, featuring complete protein from quinoa and lentils, topped with elegant carrot ribbons and a creamy tahini or peanut butter dressing. Perfect as a light meal or a sharing side.
A quick, high-fibre one-pan meal featuring earthy lentils and a punchy miso dressing from Hugh Fearnley-Whittingstall's new book High Fibre Heroes. Ready in just 40 minutes and perfect for using up seasonal courgettes.
