Chickpeas pancakes with avocado and cashew paste cream



Preparation time

10 min

Cooking time

5 min




  • 130 ml of water
  • 60 g chickpeas flour
  • Half avocado
  • Fresh pressed juice of half lemon
  • 1 tbs of Damiano organic peeled cashew paste
  • rocket
  • 150 g di cherry tomatoes
  • Salt
  • Extra virgin olive oil



Prepare the dough for pancakes: mix the chickpeas flour, a pinch of salt and add slowly water. Keep mixing continuously with the whisk in order to avoid clumps. At the end, add one tablespoon of extra virgin olive oil.

Put some olive oil on the pan and warm it. Pour one ladleful of dough per time and move the pan in order to distribute it homogeneously. Cook on the low flame until it becomes dry, then turn the side and complete the cook for 30 seconds. Keep cooking the pancakes until all the dough will finish.

Clean and peel the avocado and blend it with lemon and a pinch of salt. At the end add the cashew paste and mix all ingredients again.

Wash and cut the cherry tomatoes into small pieces. Wash the rocket.

Fill the pancakes with the avocado and cashew cream and tomatoes and serve it with rocket salad.

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