Chickpea Pancake

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• 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, double-acting, sodium aluminum sulfate

  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

  Raw, All commercial varieties

  ½ fruit or 101g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

Directions

1. Prepare the vegetables by chopping them 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. Once the skillet is preheated, spray it liberally with cooking spray.
6. Pour all of the batter into the skillet and quickly spread it out. Cook for about 5-6 minutes on one side until firm enough to flip. Carefully flip and cook for another 5 minutes until lightly golden.
7. Serve the pancake on a large plate topped with sliced avocado and salsa.

Similar Foods

• Chickpea Flour Pancakes