Ingredients:
Directions:
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- 1 green onion, finely chopped (about 1/4 cup) OR 1/4 cup chopped Onion
- 1/4 cup finely chopped red/green pepper
- 1/2 cup chickpea flour (also known as garbanzo flour or besan) [how to make from dry chickpeas]
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- (optional) pinch red pepper flakes
- 1/2 cup + 2 tablespoons water
- For serving: salsa, hummus, (optional) cashew cream
Directions:
- Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
- In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and (optional) red pepper flakes.
- Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
- Stir in the chopped vegetables.
- When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
- Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
- Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
VARIATION:
- For added protein add serving of sausage to the mixture before cooking
- If using fruit instead of vegetables, decrease the amount of water in the pancake so that it will not be runny
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