There’s nothing that gets me out of bed faster than a breakfast I’m looking forward to. These Edamame Pancakes are the most delicious base for your brunch, I’ve topped mine with jammy soft boiled eggs and balsamic roasted tomatoes although they’d taste amazing with a whole host of different toppings. I’ve used frozen edamame which is a great ingredient to keep in your freezer to add some plant based protein in to loads of dishes.
300g of edamame
180g of chickpea flour
2 spring onions
2 tbsp of pesto
150g of cherry tomatoes
1 tbsp of olive oil
1 tbsp of balsamic
Preheat the oven to 190 C.
in a food processor or blender blend half the edamame, flour, 2 eggs, pesto, spring onions and salt blend for a minute
Add the rest of the edamame to the blended batter and pulse a few times so it is mixed but still chunky.
heat a frying pan with olive oil and add a couple of tbsp batter, cook for a few mins each side until cooked through.
Mix the tomatoes and olive oil together with salt and roast for 10-15 mins until brown and sizzling, add the balsamic once they come out of the oven.
Boil the eggs for 7 mins, peel, slice in half and season.
serve together with herbs, yogurt and pomegranate