Friday, September 5, 2014

Chickpea pancake with spicy kale and mango

I didn't intend to share two mango breakfasts this week. In fact, my original plan for this dish was a chickpea pancake with a kale and apple filling. I was going to saute the apple until soft, and perhaps add some nutmeg or cinnamon to the mix. However, it is mango season here - despite the mangoes being imported because the UK is not at all a tropical country - and last week I bought 5 mangoes for £1 ($1.70). I hope you'll forgive me for indulging in as much mango as I can.

As it turns out, the mango worked really well in this dish. It also prompted me to add a dash of chilli powder, which wouldn't have gone with apple, but complemented the mango and kale perfectly. The result was a breakfast at the intersection of sweet and savoury, which packed a serve each of vegetables and fruit, and delivered both carbohydrate and protein thanks to the besan flour. I am pretty enamored with it. For those who avoid gluten, it is also gluten free.

Another bonus of this dish is that it takes roughly 10 minutes to make, from start to finish, including time to whisk up the pancake batter and chop your mango. It really is very easy. Granted, it isn't a dish to take to work or eat on a train, but for those mornings you are at home - I highly recommend it.

Chickpea pancakes with spicy kale and mango
A delicious breakfast for one
Vegan and gluten free

Author: Bite-Sized Thoughts

Print recipe

1/4 cup chickpea (besan) flour
1/4 cup + 1 tsp water
1 cup kale, roughly chopped
1/4 cup lemon juice
1/2 tsp chilli powder, or to taste
1 small or 1/2 large mango, sliced

Whisk together the chickpea flour and water in a small bowl, ensuring the mixture is smooth (no lumps!).

Heat a non-stick pan over medium-high heat and spray with oil if needed. When hot, pour the chickpea pancake batter into the pan and tilt to distribute evenly. Cook until the surface of the pancake starts to bubble, 2 to 3 minutes. Flip and cook on the other side for a further 2 or so minutes, until golden.

While the pancake is cooking, chop your mango and kale. When the pancake is done, transfer it to a plate; you will use the same cooking pan for the kale and mango.

Add the kale to the hot pan with the lemon juice and chilli powder. Let it wilt down over approximately one minute, stirring occasionally. Add the sliced mango to the kale and stir the mix regularly for approximately one further minute.

Transfer the mango-kale mix to your pancake, and serve.

This post is part of my participation in the 2014 Vegan Month of Food. This week I am focusing on breakfasts. Next week I'll be shifting my focus to snacks!

Previous 2014 Vegan MoFo posts:
#1 - Vegan French toast
#2 - Apple and strawberry muesli
#3 - Mango coconut buckwheat breakfast pudding
#4 - Tips for a vegan breakfast on the go

What is your favourite savoury (or semi-savoury, as with this fruit containing pancake) breakfast?


  1. I'm looking forward to mango season now. Another few months and voila! Mangoes a plenty.

    1. Not long at all now! Definitely something to look forward to :)

  2. I love chickpeas, and chickpea flour really does make terrific little pancakes, flatbreads, etc. I have never paired it with mangoes, however. I bet it is a great combination, and this is so quick. Thanks for the inspiration!

    1. I'm glad it appeals - and really did enjoy it myself :)

  3. When mango is that cheap, you pretty much HAVE to eat it at every meal!! Love this mix of sweet and savory breakfasts.

    1. My thoughts exactly :-) The same applies when chocolate is on special too...

  4. Wow, I never thought of t his combo. Simple yet delicious. Creative!

    Gourmet Getaways

  5. love the pancakes and I think I will just go to that parallel world where you did you apple instead of mango :-) looks like such a great quick healthy breakfast. I am in love with besan too - makes such healthy food so quickly

    1. I did think of you as I wrote that :-) I would love to try an apple version too so think it would be a nice alternative.

  6. You certainly bought those mangoes for a great price. As mango season is only just beginning, they're still very expensive here. I saw some very small Kensington Pride mangoes at Harris Farm a few days ago and they're selling for $5.00 each. A bit too much for me at the moment and I love your chickpea pancakes with kale and mango xx

    1. Gosh, that is a terrifying price! Wait for a more reasonable time to buy them I think :-)

  7. Very invebtive, very summer and such a great pairing. You must sporeoink out of be d in the morning , you eat so well

    1. Some days more than others :P But thank you, that's very kind of you!

  8. This looks beaaaautiful! My kind of summer dish exactly!

  9. Yum that looks really delicious. Mangoes are nearly upon us here..... a few in the shops but really expensive so far!


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