Adapted from Oh She Glows
2 green onions, finely chopped (about ¼-1/2 cup)
1 cup chickpea flour (also known as gram flour)
1/2 teaspoon garlic powder (fresh garlic small clove minced)
1/2 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1 cup + 4 tablespoons water
Serve with 1/2 avocado, shopped peppers, cucumber, grated red cabbage or any other vegetables of choice and 2 tbsp. of organic natural yogurt.
(Do not freeze)
Prepare the vegetables and set aside. Preheat a non-stick pan over medium heat.
In a 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 about 15 seconds.
Stir in the chopped vegetables.
When the non-stick pan is pre-heated pour in the batter in batches and move the pan around so that you have a flat crepe like pancake.
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. Then cook the other half of the batter (you can also make these into smaller pancakes if you prefer)
Serve on a plate and top with the other toppings. Leftovers can be wrapped up and placed in the fridge or freezer. Reheat on a skillet until warmed throughout.