These vegan and gluten-free pancakes make a perfect breakfast or light lunch and are great for kids. If you have a blender you can whizz this batter up in no time. You can also make these in batches and freeze them. These pancakes taste great with just gram flour, water, salt and pepper so if you don’t have all the ingredients you can still have a pancake party.

Nutritional info

Basil and spinach both get their vibrant green colour from chlorophyll which decreases the risk for cancer development by interfering with how carcinogens in the body are absorbed. It cleanses the liver and is antibacterial which is good for wound healing and preventing infections. It also promotes healthy iron levels which is pretty handy as Spinach and Basil are both high in iron which makes red blood cells and transports oxygen to tissues throughout your body.

Sun-dried tomatoes are a good source of antioxidants, calcium and magnesium which all help blood vessel function contributing to a happy, healthy heart.

Chickpea flour is a great source of protein and fibre (which will keep you full) and is a good source of skin-healing zinc.