Recipe

Bacon & Pancakes

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Bacon & Pancakes

Fluffy chickpea pancakes with a zesty kale salad and yummy bacon bits.




Ingredients to serve 2

  • 2 x carrots – peel
  • 4 tbsp x sunflower seeds
  • ½ x lemon – zest & juice
  • 150g x bacon bits
  • 75g x chickpea flour
  • 75g x flour
  • 1½ cups x milk (from your pantry – plus extra)
  • 1 tbsp x olive oil (for the pancakes)
  • 1 tsp x Cinnamon Spice Mix
  • ½ tbsp x sumac
  • ½ sachet x honey
  • 75g x kale – remove stalks & tear leaves
  • 30g x whole pitted dates – chop roughly
  • ½ x red onion – peel & slice thinly
  • ½ tin x chickpeas – drain & rinse
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 4 x carrots – peel
  • 8 tbsp x sunflower seeds
  • 1 x lemon – zest & juice
  • 300g x bacon bits
  • 150g x chickpea flour
  • 150g x flour
  • 3 cups x milk (from your pantry – plus extra)
  • 2 tbsp x olive oil (for the pancakes)
  • 2 tsp x Cinnamon Spice Mix
  • 1 tbsp x sumac
  • 1 sachet x honey
  • 150g x kale – remove stalks & tear leaves
  • 60g x whole pitted dates – chop roughly
  • 1 x red onion – peel & slice thinly
  • 1 tin x chickpeas – drain & rinse
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Carrots: Grate HALF the carrots finely and slice the REST into ribbons using a potato peeler.

Step 4

Sunflower seeds: Place a pan on high heat and dry toast the sunflower seeds for 2 minutes until browned. Toss often to make sure they don’t burn. Remove and set aside.

Step 5

Dressing: Mix together lemon juice, lemon zest, sumac and honey. Season with salt and pepper and slowly whisk in a good glug of olive oil.

Step 6

Kale salad: Massage the dressing into the kale with your fingers to soften. Mix in the carrot RIBBONS, dates, red onion, seeds and chickpeas.

Step 7

Bacon bits: Place a pan on medium-high heat with a knob of butter. When the butter has melted, add the bacon and fry for 5 minutes until golden and crispy. Remove from the pan onto paper towels.

Step 8

Pancakes: Mix together chickpea flour, flour, milk (see quantity above), olive oil (see quantity above), Cinnamon Spice Mix, and salt and pepper. Whisk until smooth, then mix in the GRATED carrot. Add more milk if necessary, so the mixture is a pouring consistency. Place a small, non-stick pan on medium-high heat and add a knob of butter. When the butter has melted, spoon in a little mixture and swirl so that it covers the base of the pan. You want the pancakes to be as thin as possible (2mm) to make sure they cook through. Cook for 1-2 minutes a side until golden, remove and cover to keep warm. Repeat with all the batter.

Step 9

Serve the pancakes topped with the kale salad and the bacon.