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

Ingredients

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

Method
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?

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