1 cup chickpea flour
1 heaped tablespoon spelt flour (could also use regular wheat flour)
1 ¼ cups water
2 tablespoons oil
¼ teaspoon good quality smoked paprika
2 generous pinches sea salt
700 gram piece of pumpkin
4 zucchini, cut into medium sized chucks
300 grams large button mushrooms, halved
2 capsicums (any colour), cut into large chunks
½ cup corn kernels
1 ½ teaspoon fennel seeds
sea salt and cracked pepper
1 ½ cups Greek yoghurt
2 teaspoons tahini
¼ teaspoon cinnamon
generous pinch sea salt
cracked black pepper
10cm piece of telegraph cucumber, grated and squeezed very tightly to remove liquid
Oil for roasting and frying (I use ghee for frying and olive oil for roasting)
Preheat the oven to 180 degrees celsius
Place all pancake ingredients into a bowl and whisk well. The consistency should be that of a traditional pancake batter. Let the batter sit for at least half an hour and up to three hours.
Toss all vegetables (except corn) together with a generous drizzle of olive oil and the fennel seeds. Season with salt and pepper. Roast for 45–60 minutes until lightly browned and tender. Add the corn five minutes before completion.
Place all ingredients for the yoghurt sauce in a bowl and mix well. Place in the fridge until time to serve.
Heat oil in a sauté pan over a medium high heat. Cook the batter ¼ cup at a time. Cook the first side for a minute or so until bubbles form on the surface. Flip and cook for a minute and a half on the other side. If your batter is bubbling too soon after pouring in the pan, reduce the heat slightly.
Your pancakes will come out a little crispy. To make them soft enough to fold, stack on top of each other as they come out of the pan. The steam will soften the pancakes and make them pliable.
Chickpea pancakes must be served warm so stack on a plate in the oven as you cook the rest of the batch.
To serve: Fill the pancakes with roasted vegetables and a drizzle of yoghurt and tahini sauce.