Pancakes are extremely versatile and don’t need to be restricted to just breakfast. This particular recipe involves protein-packed smoked salmon and chickpeas, with some vibrant, iron-rich spinach thrown in for good measure, but feel free to adapt with whatever is handy in the refrigerator. That’s the beauty of pancakes – they go with anything.

INGREDIENTS

serves 2 125g (4½oz) chickpea flour

175ml (6fl oz) warm water

small handful of spinach (approx. 30g/1oz)

½ tablespoon olive oil

2 slices (40g/1½oz) of smoked salmon, torn

30g (1oz) feta, crumbled

squeeze of lemon juice

1 tablespoon chopped chives

sea salt and freshly ground pepper

METHOD

Add the chickpea flour, water and spinach to a blender, season well and blitz until smooth.

To make each pancake, heat the oil in a smallish frying pan over a medium heat and pour in 3 tablespoons of the batter. Give it a good swirl around the pan until the mixture is nice and thin. Cook for about 1–1½ minutes before flipping it over (a flick of the wrist for the reckless or a spatula for the sensible) to cook on the other side for no more than about 30 seconds.

Remove the cooked pancake from the pan and keep warm while you repeat this step to cook the rest of the batter.

Serve topped with the smoked salmon, feta, lemon juice and chives.

Taken from 2 Weeks to a Younger You by Gabriela Peacock is published by Kyle Books, priced £25. Food photography: Kate Whitaker (Lifestyle photography: Kate Martin