Chickpea flour or besan is high in protein, contains iron, magnesium, folate, thiamin and B6 and it makes great vegan pancakes.  Avocados also contain B vitamins and vitamins K and E and are full of healthy monounsaturated fatty acids. Here they are a creamy delicious topping

Ingredients makes 2 thin pancakes

250ml (100g) chickpea (besan) flour

250ml water

2 tablespoons olive oil

a garlic clove, minced

a ripe avocado

the juice of half a lemon

1-2 red chillies, finely chopped

a handful of olives

2 tablespoons of pine nuts

4 tablespoon of coconut yoghurt (optional)




Method

Mix together the equal volumes of water and chickpea flour with the minced garlic clove, some salt and pepper and a tablespoon of olive oil and set aside to stand for 40 minutes

Pour a thin layer of olive oil in a 10″ (25cm) frying pan and heat to a medium high temperature, in the meantime put the grill on to heat (this is to cook the top of the pancake, so skip this if you dare to flip it)

Once the oil is hot pour in half the batter. Cook for about 6 minutes, until large bubbles form and the edges brown slightly

Put under the grill for about 3 minutes and then scatter with the pine nuts before putting it back under four another 2-3 minutes (if you put them on from the start the pine nuts will burn)

Once lightly browned remove from the grill and top with slices of avocado, olives, chopped chilli and some coconut yoghurt is using.  Squeeze over some lemon juice and grind over some black pepper

Repeat for the second pancake