For pancake day this year, me and my boyfriend decided to do something a little different from the standard lemon and sugar (not that there is anything wrong with that winning combination ;)). We’ve actually made these mexican pancakes before and they were amazing but quite a while ago so we decided that we would make them again for pancake day. This recipe is a twist on the traditional galette popular in France, which are filled with chopped ham or tomato with grated cheese or spinach and egg. Because who doesn’t love mexican food!?! And it’s even better in a galette pancake! I can’t tell you how much I love these little pancakes filled with mexican deliciousness! Making and eating them is great fun and they’d be especially great if you were cooking for friends and family. They are quite fiddly to make but if you prepare some of the elements beforehand then it’ll be much easier.
Serves 2, makes 6 small pancakes
For the pancakes:
50g buckwheat flour,
Pinch of pink himalayan salt,
150 ml coconut milk light,
25g coconut oil,
Coconut oil for frying.
For the refried beans:
1 onion diced,
1 large garlic clove minced,
1 green chilli finely chopped,
1 tin of the black eyed beans,
200ml vegetable stock (I use a whole stock cube for this),
1 heaped tsp cumin.
For the avocado salsa,
1 ripe avocado,
Juice of 1/2 lime,
Sprinkle of chilli flakes.
For the chicken:
2 small chicken breasts,
1 tsp smoked paprika,
salt and pepper to season.
Coriander, tomato and chilli to serve.
We cooked the beans, and made the avocado salsa beforehand.
To make the beans – fry the onion, garlic and chilli in a pan with some olive oil for about five minutes on a medium heat, stirring regularly. Add in the beans, vegetable stock and cumin and mix. Simmer for about ten minutes on a low-medium heat. Add more water if the mixture starts to dry up. Once the beans are soft, use the back of fork to mash. Don’t completely mash the beans as you’ll want some whole ones in there for texture but mash around 50% of them. Set aside and heat up again just before you serve your pancakes.
To make the avocado salsa – Scoop out the flesh from your avocado into a small bowl. Squeeze in the lime juice and then mash. Top with some chilli flakes.
When you are ready to begin cooking, you will need to start with the chicken. When it is about 5 minutes away from being cooked, start frying the pancakes.
To make the chicken – Bash the chicken between two sheets of baking paper with a rolling pin to flatten a little and to tenderise. Sprinkle on the paprika covering both sides of the breasts and then sprinkle with salt and pepper. Heat some olive oil in a frying pan on a medium heat. Once the oil is hot, add the chicken breasts. Fry on both sides until completely cooked through; this should take around 20-25 minutes depending on the size of the fillets. Once cooked slice into strips.
To make the pancakes – Add the flour & salt to a mixing bowl, then add the egg and mix. Next add the milk a little at a time, beat into a batter. Stir the melted coconut oil. Lightly oil a small frying pan with some coconut oil and heat well. Put about half a ladle of batter into the hot pan, rolling it around to cover the surface. Cook until golden then turn over and cook on the other side.
When your pancakes are ready, top with a spoonful of the beans, some avocado salsa, chicken, sprinkle with some fresh coriander, tomato and slices of fresh red chilli, roll it up and enjoy!!