Chickpea-Tofu-Pancake with Broccolini
For the pancake:
  • 100g silken tofu
  • 3 tbsp chickpea flour
  • 1-2 tbsp parmesan, finely grated
  • 30ml (spelt-)milk
  • 2 tbsp fresh herbs of your choice, finely chopped (e.g. thyme and basil)
  • salt, pepper
  • 1,5 tbsp rapeseed oil
  • 100g broccolini
For garnish:
  • fresh cress of your choice
  1. Blend silken tofu with chickpea flour, 1 table spoon of parmesan, milk and a bit of oil until smooth. Season with herbs, salt and pepper and let the batter rest for a few minutes. In the mean time clean and cut the broccolini into halves.
  2. Heat the rest of the oil in a pan, spread the batter evenly in the pan with low to medium heat and add the broccolini on top. Cover with a lit and let the batter cook for around 5 minutes until firm.
  3. Slip the finished pancake on a plate and fold in half over. Sprinkle the rest of the parmesan and cress on top to serve.
Info: You will need a well covered pan with a fitting lit.
Recipe by piroggi at