This is always a kind of ‘throw-it-all-together’ recipe, depending on how much of each ingredient I have! The ingredient portions below are going to be rough measurements, but basically .. if your mixture is too dry, add more milk – if your mixture is to runny, add a little more flour!

1 & 1/2 cups of chickpea flour (you can use regular or GF flour)
2 large eggs
3/4 – 1 cup of milk of your choice, I use either coconut or goat
1 cup of frozen peas, blanched and smashed a little in a bowl
1 cup (or very large handful) of fresh mint leaves, roughly chopped
2 cloves organic garlic, crushed
1 small red onion, finely diced
1 birdseye chilli, finely diced
1 tblsp coconut aminos
1 tblsp nutritional yeast
1/2 tsp baking powder
1/2 tsp bi-carb soda
Generous pinch salt & pepper
Ghee for cooking

1. Add all dry ingredients into a large mixing bowl and mix well
2. Add the eggs, and slowly mix in the milk until the mixture is of pancake batter consistency
3. Add in all the other ingredients and mix until well combined
4. Heat a large frying pan on moderate-high and add enough ghee to cover the bottom of the pan by a few centimetres. You will need to add a little extra in with each fresh batch
5. Once the ghee is hot, spoon the mixture in to the pan in small circles. Once they have bubbled through, flip them over to cook on the other side for the same amount of time

Serve with eggs, greens and some homemade chutney for a delicious breakfast option!