• Jody Brown

Vegan Chickpea Pancakes AND two easy dips.




First off the bat I am not a vegan, I actually don't give myself any labels around food anymore, they made me neurotic, and also what I am continuously working on is;

1. Not making food my ONLY source of pleasure and,

2. Listening to my body and what it is requiring. I would say that I prescribe to eating seasonally, as organic and local as possible and cooking 95% of the food I eat (this is pretty easy as I like cooking).


Two of these recipes happen to be vegan, if you wanted to add an animal protein you could add an egg to the pancake or cheese to the pesto. What these recipes are is, super quick and easy, nutritional, low budget and ridiculously tasty.


Lets start with the Chickpea Pancakes.


These can be whipped up in 10mins, are good for breakfast, lunch or dinner and can be had cold the next day although I prefer these freshly cooked. If you are not tolerant to legumes like chickpeas you could try another flour.


Here is what you will need (makes one meal serve)


1/2 cup of Besan or Chickpea flour (they are the same as far as I know)

1/2 cup of water (if you can always have filtered or spring water get rid of the chemicals)

1/2 teaspoon of tumeric powder

1/2 teaspoon of cummin powder

salt and pepper

1 tbsp of sauerkraut (optional - can leave out of replace with more herbs)

handful of chopped herbs.

1 tsp aluminium free baking powder (optional have made without and its fine)


Whisk all ingredients together for a thickish pancake batter


You will need a non-stick frying pan. (Note if it is not non stick this will be super annoying and create a MESS, invest in a non toxic good quality non stick fry pan like a cast iron pan and treat it well)


A small amount of olive or coconut oil

This is best with a moderate to low heat as you don't want to burn the pancakes but they will take a little while to cook through. Wait until the side you can see looks to be be drying out and then flip (approx 5 mins on first side).


That is it my lovelies, now for the dips.






These are super easy and great to take to gatherings with other bits and pieces, your friends will love and admire you even more than they do already.


Basil, Rocket and Walnut Pesto


I am just the biggest fan of rocket, it is great for the digestive system and I believe that all culinary herbs are the best medicine we can add daily to our life (apart from laughter and possibly cuddling).


For this recipe you will need


At least one cup of both herbs but if you have more, add more.

1/2 cup of walnuts

1/2 a cup of other seeds or nuts (I love sunflower and pumpkin seeds)

The juice of 1/2 to 1 lemon depending on juicyness

a few splashes of coconut aminos if you don't have a good balsamic will do

Garlic (I will leave this up to you but between 1-3 cloves)

1/4 cup of olive oil or macadamia oil (or oil of your choice but pleeeeasse do not use rancid or cheap vegetable oils, they are NOT good for your health)


A blender, processor or you can even use a mortar and pestle for smaller quantities.

Blend and then season to taste. That's it!


And lastly the Tzatziki a traditional Greek dip great for the hot months.


You can make this with any yoghurt including a non sweetened coconut yoghurt but my preference is organic goats yoghurt for taste.


You will need:


1 cup of yoghurt

1 small cucumber finely chopped

1 handful of fresh mint finely chopped

squeeze of lemon (or a couple of drops of doTerra lemon essential oil

salt and pepper to taste

1/2 tsp cummin

1/2 tsp of sweet paprika

1/2 tsp of honey (optional)

1 clove of finely chopped garlic (because I love it but if you don't leave it out)


If your cucumber has a tough or prickly skin peel it otherwise sometimes I leave mine on.


These all work together AMAZINGLY but just this morning I had this pancake for a later breakfast with leftover pesto and salad. Super quick, easy, nutritious and bloody delicious.



Enjoy experimenting and send me your favourite additions to these recipes.


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