Chickpea Pancake

Ingredients

• Onions

  Young green, tops only

  1 stalk or 12g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Chickpea flour

  (besan)

  ½ cup or 46g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Baking powder

  Leavening agents, low-sodium

  ¼ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Water

  Plain, clean water

  1 ⅔ cup or 395g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

Directions

1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and red pepper flakes.
3. Add the water and whisk well until no clumps remain.
4. Stir in the chopped vegetables.
5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
6. Pour on all of the batter (if making 1 large pancake) 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 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. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
7. Serve on a large plate and topped with avocado and salsa.
8. Recipe inspired by: http://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-protein-filling-vegan-breakfast-or-lunch/#ixzz3RmIYilSu