Smoky Bean & Crispy Kale Filled Pancakes

Ingredients

For the beans:

• 1 tbsp vegetable oil
• 1 small red onion, finely diced
• 1 clove garlic, minced
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 200g canned haricot beans, drained and rinsed
• 150g canned chopped tomatoes
• 1 tsp maple syrup
• 1 tsp tomato purée
• ½ tsp liquid smoke
• Salt & pepper, to taste

For the pancakes:

• 50g self-rising flour
• 50g gram flour
• A large pinch of salt
• 250ml soya or oat milk
• 2 tbsp vegetable oil, plus extra for frying

For the crispy kale:

• 1 tbsp vegetable oil
• 2 tbsp kale leaves, chopped and stems removed
• A pinch of salt

To serve:

• Finely chopped fresh coriander leaves
• Finely chopped red chilli

Method

1. Heat a frying pan on a medium heat. Add the oil and heat for 30 seconds. Add the onion and sauté for 4-5 minutes until soft. Add the garlic and cook for 1 min. Add the smoked paprika and cumin. Stir until the onion is well coated. Stir in the beans and chopped tomatoes. Add the maple syrup, tomato purée, and liquid smoke. Simmer for 10 mins until thickened and glossy. Season to taste. Hold warm on a very low heat while the pancakes cook.
2. In a large bowl, mix the 2 flours and salt. Gradually whisk in half of the soya milk. Whisk in the oil and the rest of the milk. Whisk until fairly smooth. Do not over mix, small lumps will cook out in the pan.
3. Heat a frying pan on a medium heat. Add a small drizzle of oil and heat for 30-40 seconds until hot but not smoking. Use a small jug or ladle to pour just enough batter to thinly coat the bottom of the pan. Cook for 2-3 minutes until the upper side has started to set. Turn the pancake over and cook the other side for 1 minute until golden. Hold the pancakes warm in a low heat oven or grill while the remaining batter is cooked and they are ready to serve.
4. Heat a frying pan on a medium-high heat. Add the oil and heat for 30 seconds. Add the kale and cook for 4-5 minutes until starting to crisp at the edges. Season with a little salt. Turn off the heat while assembling the pancakes.
5. Transfer the pancakes to 2 warm plates. Spoon the beans onto half a pancake at a time. Top with the kale, coriander, and chilli. Fold the pancake over the beans. Repeat with the other pancakes.
6. Serve immediately.
7. Note: the crispy kale can also be cooked in and air fryer: Toss kale leaves with the oil and a pinch of salt. Air fry for 3–4 mins until crisp (check halfway to avoid burning).