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PdfSAVORY CHICKPEA PANCAKES
Makes 8 small pancakes. This recipe can be scaled up for however many you’d like to prepare.
½ cup chickpea flour
¼ cup almond flour
scant ¼ teaspoon sea salt
⅛ teaspoon garlic powder
½ teaspoon baking powder
handful of finely sliced green onions green part only
½ cup soy milk unsweetened
Instructions:
Whisk the dry ingredients together, add the green onions, then the soy milk, and whisk further until smooth.
Set the batter aside for 10 minutes while you warm a pan over medium-high heat on the stove.
Lightly spray the pan with avocado oil (or similar, if needed) and spoon the batter to form little pancakes.
Cook for around 3 minutes, or until there are little bubbles popping and the surface is looking firm.
Cook for an additional 2 to 3 minutes on the second side.
Transfer to a wire rack and let cool, or serve right away (these are best fresh).
Store leftover, cooled, pancakes in an airtight container in the fridge and enjoy within a day or two for best texture.