- 1 Spring Onion – Finely Chopped
- ¼ Red Pepper – Diced
- 40g Chickpea Flour
- ¼ Tsp Garlic Powder
- ¼ Tsp Sea Salt
- 1/8 Tsp Pepper
- 1/8 Tsp Baking Powder
- 2 Tbsp Water
- Fresh Tomato, Avocado and Coriander – To Serve
For a different take on a pancake, why not try this delicious recipe! Chickpea flour is available in Holland and Barrett, Asda and Ocado and makes an excellent alternative ingredient to eggs.
Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper and baking powder. Add the water and whisk well until no clumps remain.
Stir in the chopped vegetables.
When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it lightly with olive oil.
Pour on all of the batter 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 spatula under the pancake and it is firm enough not to break when flipping!
Cook for another 5 minutes, until lightly golden.
Serve onto a plate, adding the fresh tomato, avocado and coriander to serve.