1 Green Onion – Finely Chopped
¼ Red Pepper – Diced
¼ Cup Chickpea Flour (aka: Garbanzo Flour or Besan)
¼ Tsp Garlic Powder
¼ Tsp Sea Salt
1/8 Tsp Pepper
1/8 Tsp Baking Powder
¼ Cup + 2 Tbsp Water
Fresh Tomato, Avocado and Coriander – To Serve
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 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.