These pancakes are vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free!
Prepare the pepper and any toppings desired and set aside.
Preheat a skillet or large frying pan over a medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder and the optional pepper flakes.
Next, add the water and whisk well until no clumps remain, create air bubbles to ensure this.
Stir in the chopped vegetables.
Once the pan is hot, add the olive oil and pour in the batter. Quickly spread it all over the whole pan if making one pancake.
Allow to cook for about 5-6 minutes on one side or until it is easy to flip the pancake with a spatula without breaking.
Cook for another 5 minutes, until lightly golden – be aware that this pancake will take longer to cook than regular pancakes.
Serve on a large plate and top with your desired toppings, enjoy!
Ingredients
Directions
Prepare the pepper and any toppings desired and set aside.
Preheat a skillet or large frying pan over a medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder and the optional pepper flakes.
Next, add the water and whisk well until no clumps remain, create air bubbles to ensure this.
Stir in the chopped vegetables.
Once the pan is hot, add the olive oil and pour in the batter. Quickly spread it all over the whole pan if making one pancake.
Allow to cook for about 5-6 minutes on one side or until it is easy to flip the pancake with a spatula without breaking.
Cook for another 5 minutes, until lightly golden – be aware that this pancake will take longer to cook than regular pancakes.
Serve on a large plate and top with your desired toppings, enjoy!