ANNABEL KARMEL’S DIP DIP CHICKPEA & CARROT PANCAKES
This is the ideal savoury pancake option for independent eaters out there! Packed with nutrition you can serve these up for breakfast , lunch or dinner and little ones will absolutely love to dunk and dip!
MAKES: 2 PORTIONS (Suitable from 6 months +)
Ingredients
30g chickpeas
30g carrot, peeled and grated
2 tbsp basil, chopped
20g Parmesan cheese, grated (or vegetarian alternative)
30g self-raising flour
50ml milk
1 large egg
1 tbsp sunflower oil
Dippy egg
2 large eggs at room temperature
Method
Put the chickpeas into a processor and whiz until finely chopped.
Add the carrot, basil, Parmesan, flour, milk and egg. Whiz again until smooth and pour into a bowl.
Heat the oil in a frying pan. Add heaped spoonfuls of the mixture and fry for 2 to 3 minutes each side. You will make about 6 small pancakes. Set aside.
Bring a pan of water up to the boil. Add the eggs and boil rapidly for 3 to 4 minutes so that they are cooked but runny.
Remove, place in egg cups and carefully slice the tops off. Slice the pancakes into strips and serve next to the eggs for dunking and dipping.
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