Yamcakes

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Heather Lawless, co-author of The Chickpea Revolution Cookbook, wants to inspire more people to cook with the nutritious legume.

This recipe is so good that people will invite you to their cottages, country homes and (insert place you want to go) just so you’ll make them Yamcakes.

SERVES

30 Mins

Ingredients

2 tablespoons ground flax
3 tablespoons warm water
1 1/2 cups shredded yam (about 1 medium yam)
1 tablespoon coconut oil
1 medium onion, sliced thinly
1 tablespoon organic brown sugar
1/2 cup chickpea flour
1/2 cup all purpose flour
1/2 cup coconut sugar
1/2 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon curry powder
1/2 cup finely chopped walnuts
2 cups of your favourite non-dairy milk such as almond, cashew, coconut, or soy milk

Directions

Place flax in warm water and let sit for ten minutes.
Set a pot of water to boil and add shredded yam. Allow to boil for three to four minutes. Drain and set aside.
In a skillet, melt coconut oil on medium heat and add onions and brown sugar. Let cook, stirring occasionally for 20 minutes until caramelized. Be sure to scrape up the sweet bits on the bottom of the skillet as you go.
In a large bowl combine the chickpea flour, all purpose flour, sugar, oats, baking soda, salt, cinnamon, curry powder and walnuts.
To the large bowl, add soy milk, flax mixture, cooked yams, caramelized onion and stir until combined.
Pour one quarter cup of the batter onto oiled skillet. Cook each side for two to three minutes until golden brown. Serve with maple syrup.