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23 Feb, 2022

Chickpea crêpes with mushrooms, coconut yoghurt and pesto

This year, we couldn't wait to brush up on our flipping technique and mix it up a little. Our pancake recipe of choice is not only savoury, but also a little unconventional, starting with a delicious, lightly-spiced chickpea batter. Chickpea (or gram) flour is our go-to when it comes to gluten-free cooking or baking. Not only does it provide a texture like no other, but has a unique taste that pairs so well with different seasonings and spices. And, it’s super high in protein! Here are our chickpea crepes with sautéed mushrooms, creamy coconut yoghurt, fresh cherry tomatoes, kale pesto and dukkah. Perhaps our favourite pancake creation to date.


Serves 2


  • 100g gram flour
  • 200ml oat milk
  • 100 ml water
  • 1 tsp turmeric powder
  • Salt and cracked black pepper
  • 4 tbsp rapeseed oil
  • 150g button mushrooms, halved
  • 1 clove garlic, crushed
  • 1 tbsp rapeseed oil
  • 150g cherry tomatoes, halved
  • A large handful of wild rocket
  • 2 tbsp coconut yoghurt
  • 1 tbsp dukkah

For the kale pesto:

  • 1 large handful of kale
  • 1 handful basil
  • 50g cashew nuts
  • 25g sunflower or pumpkin seeds
  • 2 tbsp olive oil
  • Good pinch Maldon salt
  • Zest of a lemon
  • Method:
  1. Whisk all the ingredients for the chickpea pancakes together and set aside for 10-15 minutes to thicken a little.
  2. Meanwhile, make the pesto by blitzing all the ingredients together until smooth.
  3. Add some oil into a pan and then add your garlic, toasting this for 2-3 minutes until golden. Add your chopped mushrooms and sauté for 4-5 minutes on a medium-high heat until browned. Set aside for later.
  4. Add 1 tbsp of rapeseed oil into a non-stick frying pan on high heat and leave for a minute (the pan should be really hot before adding the batter for optimum flipping potential!) Add a ladle of batter into the pan and move the pan around in a circular motion so that the batter spreads to the edges. Cook for 2-3 minutes until small bubbles start to form on the pancake and then use a spatula to flip, cooking for the same amount of time. Repeat, adding a tablespoon of oil each time until the batter runs out - it should make about 4 crepes.
  5. Plate by laying out a pancake, adding a bit of rocket, a spoon of coconut yoghurt, the sauteed mushrooms and chopped cherry tomatoes. Then drizzle over some pesto and finish with a sprinkle of dukkah, salt and pepper. Roll it up and enjoy as a lovely and filling savoury breakfast or brunch, or a light lunch.