1/2 cup chickpea flour (also known as garbanzo flour or besan)
1/4 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water
Prepare the vegetables and set aside. Preheat a small 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.
Stir in the chopped vegetables.
Spray the skillet lightly 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 until you can easily slide a spatula under the pancake. Flip pancake carefully and cook for another 5 minutes, until lightly golden.
Serve on a large plate and top with your topping of choice. I used hummus, avocado, and homemade salsa.
Enjoy and make sure you tag #DinnerWithTayo, #BreakfastbyChefTayo, would love to see your dish.