Pancake Power with Chickpeas!

With it being Pancake Tuesday I thought why not celebrate with a new recipe!

Savoury pancakes can make an amazing meal, especially when served with a tasty side of Channa Masala.

These pancakes are made with Besam, a flour made from chickpeas. High in protein as well as a great nutty flavour that works so well with a touch of cumin.

Enjoy!

Chick pea Pancakes

Perfect vegan alternative for omelettes!

½ cup besam (chick pea) flour

½ tsp baking powder

¼ tsp garlic powder

¼ tsp cumin

¼ tsp ground coriander

¼ tsp salt

¼ pepper (pepper flakes-optional)

1/8 tsp turmeric

½ cup + 2 TBSP warm water

Olive oil

1.        Measure into a small bowl the besam, baking powder, and seasonings. Mix well.

2.        Slowly add the water, while whisking together to for a smooth batter.

Pancake- style:

3.        Heat a small frying pan on medium heat with ½ TBSP olive oil.

4.        When pan is hot, add 1/3 cup of pancake batter.  Allow it cook until the surface is no longer wet and shiny looking, about 2-3 minutes.

5.        Flip and allow other side to cook for 2-3 minutes.

Serve warm with avocado. hummus, salsa. Delightful!

Veggies options to make into an omelette-style:

·       Green onions, Red pepper, Grated carrot, mushrooms, onions, spinach

Sauté the veggies together and serve inside a chickpea pancake. Vegan omelettes!