Masala Chickpea Pancake with Turmeric White Beans  High in protein, fibre and packed full of flavour this recipe makes the perfect breakfast or meal prep lunch recipe for the week! Let me show you how to make it: Ingredients: Serves 2  150g @hollandandbarrett chickpea flour  250ml water 1 tbsp garam masala 50g frozen peas small handful spinach  1 small carrot, grated 1/4 red onion, sliced  2 tbsp coconut oil 150g mixed baby tomatoes  1 tsp @hollandandbarrett Turmeric 1 jar of @hollandandbarrett butter beans 80g @hollandandbarrett omega 3 seed mix 1 small bunch of coriander Method:  * Preheat the oven to 200C fan. * Add the chickpea flour, masala, salt, pepper, carrot, peas, red onion and spinach to a mixing bowl and whisk in the water to make a batter. It should get to “dropping” consistency, feel free to add more flour if it’s too wet, or slightly more water if it’s too dry. The ingredients should be fully coated in the batter. Set aside while you warm an oven proof pan on the stove. * Add drained white beans to an oven proof baking tray. Add tomatoes, turmeric, salt and pepper with a drizzle of olive oil and set aside. * Melt 2 tbsp of coconut oil into an ovenproof pan and gently add the chickpea batter into the hot oil. When the edges start to gently brown, transfer to the hot oven with the tomatoes and white beans. * After 15 minutes, remove the tomatoes, add the “H&B omega mix” and place back in the oven to cook for another 10 minutes. * Remove both the pan with the chickpea batter and the tomatoes and white beans after a total cooking time of 25 minutes. Serve with extra coriander. Use my code: REBECCA20 to get 20% off H&B online for the next two weeks! T&C Apply AD #hollandandbarrett #masalachickpeapancake