With chilled avocado and coriander soup, I suggest you prepare delicious pancakes with chickpea flour and a small mango and cucumber salsa. The recipe is still taken from the book Green by Anya Kassoff.
This is already the second time I’ve made these little pancakes. They are deliciously flavored with turmeric and chilli and also gluten and lactose free. And to prepare them, there is nothing simpler.
For a meal full of freshness, you will serve them with salsa and why not a little Skyr or yogurt.
Chickpea pancakes and mango salsa:
240g chickpea flour
1.5 tsp turmeric
2 tsp salt
1/2 small red pepper
1 tbsp black sesame seeds
Put all the ingredients in a bowl, then add the water while whisking.
Let stand for at least 30 minutes.
Mix, then prepare the thin pancakes in a hot pan or like me, with a party pancake maker. grease every time.
Keep them warm.
1 small cucumber
1/2 red onion
black pepper, salt
1/2 lime juice
Cut the mango into small cubes.
Peel and cut the cucumber into small cubes.
Finely chop the red onion.
Put everything in a small salad bowl.
Add the chopped cilantro.
Sprinkle with lemon juice.
To finish: turmeric is very good for our health. as it is rich in anti-oxidants. It should preferably be associated with black pepper, because piperine allows a perfect assimilation of curcuminoids. That’s why I put pepper in my salsa.
Black sesame could be replaced by nigella seeds.