Egg-Free Irish Fry Up with Chickpea Flour Pancakes

Ingredients

• 1 cup Chickpea flour
• 1 cup Water
• 1/2 tsp Salt
• 8 Sausages
• 8 slices Bacon
• 4 slices Black pudding
• 1 can Baked beans
• 2 Grilled tomatoes

Instructions

1. 1Combine the 1 cup of chickpea flour, 1 cup of water, and 1/2 tsp of salt in a medium bowl. Whisk these ingredients together until the batter is smooth and free of any lumps.
2. 2Place a large non-stick frying pan or griddle over medium heat, aiming for a surface temperature of about 350°F (175°C). Once hot, pour 1/4 cup of the chickpea flour batter for each pancake onto the pan. Cook each pancake for 2 to 3 minutes on the first side, until the edges appear set and bubbles form on the surface, then flip and cook for another 2 to 3 minutes on the second side until golden brown and cooked through.
3. 3In a separate large frying pan, place the 8 sausages and 8 slices of bacon over medium heat. Cook for 10 to 15 minutes, turning occasionally, until the bacon is crispy and browned, and the sausages are browned and cooked through, reaching an internal temperature of 160°F (71°C).
4. 4During the final 5 minutes of cooking the sausages and bacon, add the 4 slices of black pudding to the same large frying pan. Cook the black pudding for 2 to 3 minutes per side, until it is heated through and the edges are slightly crisped.
5. 5While the meats are cooking, empty the 1 can of baked beans into a small saucepan. Place the saucepan over low heat and warm the beans for about 5 minutes, stirring occasionally, until they are hot throughout.
6. 6Carefully arrange the cooked 8 sausages, 8 slices of bacon, 4 slices of black pudding, the warmed 1 can of baked beans, and the 2 grilled tomatoes on individual plates. Serve immediately alongside the freshly cooked chickpea flour pancakes.

Substitutions

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