PREP TIME: 10 Min. COOK TIME: 10-15 Min. SERVINGS: 6

These pancakes are packed with flavour and goodness to give you a savoury treat that’s perfect for brunch, a light meal, starter, snack or side dish.


AP Basil or 4 Herb Pesto

AP Celtic Sauerkraut

1 Banana, mashed

2 Carrots, medium, grated

3 Handfuls Baby Spinach, Chopped

3 tbsp Fresh Basil or Parsley

6 tbsp Aquafaba (if not vegan, 3 Eggs) lightly beaten with whisk

1/2 Red Onion, finely chopped

2 Garlic Cloves, minced

1/3 cup Chickpea Flour

1/2 tsp Baking Powder

Black Pepper

Olive oil DIRECTIONS 1. In a large bowl add banana, carrot, spinach, 4-6 tbsp sauerkraut, herbs, aquafaba or eggs, onion, garlic, black pepper, and stir to mix together.

2. Add chickpea flour and baking powder, and mix to incorporate all ingredients.

3. Heat about a tbsp olive oil in a skillet over medium heat, and when warmed add ¼ cup of batter. Flatten out by pressing gently with a spatula and pan fry for about 3 minutes until golden. Flip on other side for an additional 3 minutes. Repeat with the rest of the batter.

(To keep warm while cooking, you can add cooked fritters to an oven-proof dish in a

pre-heated oven on low.)

4. Serve with pesto as a light meal, starter or snack or as a side dish with your choice of main course.