• 1 tablespoon linseeds
  • 1 cup water
  • 1 cup (72g) chickpea (besan) flour
  • Large pinch of salt and pepper
  • Olive oil for cooking

In a small bowl, mix the linseeds with ⅓ cup water and set aside to gel for at least 10 minutes
In another small bowl, mix the besan flour with the remaining water and salt
When the mix has gelled, mix the linseeds into the besan flour and mix to combine fully
Heat a frypan over medium heat
When hot, add a little oil, then pour in about ¼ of the mix and spread out as best as you can
After 2-3 minutes, flip over and cook on the other side for 1-2 minutes
Remove to a small plate and repeat with remaining mix
Any extras, cover and store in the fridge for 2-3 days