Vegan chickpea pancake with spring veggies

This vegan chickpea pancake topped with spring veggies and basil pesto is a great, light, vegan and gluten-free lunch.

½ cup chickpea flour
¼ tsp baking soda
2 tsp lemon juice
1 tbsp nutritional yeast
white or black pepper
1/3 tsp salt
3 tbsp aquafaba
50 g silken tofu (optional)
1 tbsp olive oil

TOPPING:
2 tbsp olive oil
2 garlic cloves, finely chopped
½ red chilli, deseeded and finely chopped
1 baby zucchini, sliced
5 asparagus spears, cut into smaller pieces
½ cup cooked broad beans
1-2 tbsp fresh dill, finely chopped
1 tbsp capers
a squeeze of lemon
2 tsp basil pesto (optional)
fresh rocket

View the full recipe at Lazy Cat Kitchen →