Jumbo Chickpea Pancake
  • 1 green onion, finely chopped (about ¼ cup)
  • ¼ cup finely chopped red pepper
  • ½ cup chickpea flour (also known as garbanzo flour or besan)
  • ¼ tsp garlic powder
  • ¼ tsp fine grain sea salt
  • ⅛ tsp freshly ground black pepper
  • ¼ tsp baking powder
  • Pinch red pepper flakes (optional)
  • ½ cup + 2 tbsp water
  • For serving: salsa, avocado, hummus, cashew cream (optional)
  1. Prepare the vegetables and set aside. Then preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder and optional red pepper flakes.
  3. 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.
  4. Stir in the chopped vegetables.
  5. 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.
  6. 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.
  7. Flip pancake carefully and cook for an additional 5 minutes, until it appears lightly golden. Make sure you cook for enough time as this chickpea pancake takes much longer to cook compared to regular pancakes.
  8. 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.
Recipe by fitlife.tv at http://fitlife.tv/delicious-vegan-pancakes_original/nutrition/