Sourdough Chickpea Pancakes is another of my go-to recipes; the sourdough kicks off the fermentation process allows the taste of the chickpea to mature. It also lifts the pancake giving it a fluffy texture.
I served these Pancakes with stewed tomatoes with fennel and lavender.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.