These moreish savoury pancakes are dairy, egg, wheat, gluten, soya and nut free. Quick to prepare, nutritious, healthy and versatile. Delicious as a snack to enjoy with a cup of tea, as a starter with cucumber raita or for lunch with perhaps a leafy green salad.

Ingrdients:
150g Chickpea Flour
150ml Cold Water
1 Medium Onion (about 150g)-finely chopped
2 medium Potatoes (about 150g)-chopped and steamed
100g Spinach-finely chopped
2 green chillies-finely chopped (optional)
2 tbs fresh corriander-finely chopped (optional)
1/2 tsp corriander powder
1/2 tsp cumin powder
1/2 tsp salt
Sunflower Oil

Method:
Stir the water gradually into the chickpea flour to form a thick creamy batter (you may not need all the water).
Leave to rest for 10 minutes while you prepare the vegetables.
Add the remaining ingredients (except the oil) to the batter and stir.
Heat 2tbs of oil in a non stick frying pan on high heat.
Spoon 2tbs of the mixture in to the frying pan and flatten slightly, repeat until you have about 3 pancakes.
Turn the heat down to medium and cook each side for about 2 minutes or until glden brown.
Remove on to kichen paper.
Repeat with the remaining mixture.
Enjoy!

Variation: Add your favourite vegetables, herbs and spices. Try leaks or spring onions (instead of the onion) and chives (instead of the fresh corriander) as well as 50g of grated dairy free cheese, pepper to taste (instead of the cumin/corriander powder) and a pinch of nutmeg.

Tips: Chickpea flour is also known as gram flour or besan. It can be found in indian grocery stores as well as in the indian section of most supermarkets such as Tesco and Sainsbury. Doves Farm Gram flour is available in wholefood shops too. There are several brands of dairy free cheese on the market, Redwoods Cheezly and Bute Island Foods Scheese can be found in wholefood and health food shops. Alpro plain soya yogurt is great for making the dairy free raita.