YOGA
BROMLEY

This is a lovely light meal, ideal for the summer time, gluten and dairy free and a great alternative to bread if you are trying to avoid wheat and yeast. It is nice served with a home made guacamole, bean dip or humus and a light salad to accompany it.

 

Ingredients

 

• 1 green onion, finely chopped (about 1/4 cup)

• 1/4 cup finely chopped red pepper

• 1/2 cup chickpea flour (also known as garbanzo flour or besan)

• 1/4 teaspoon fine grain sea salt

• 1/8 teaspoon freshly ground black pepper

• 1/4 teaspoon baking powder

• pinch red pepper flakes (optional)

• 1/2 cup + 2 tablespoons water

• For serving: salsa, avocado, hummus, cashew cream (optional)

 

 

Method

 

• Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.

• In a small bowl, whisk together the chickpea flour, salt, pepper, baking powder, and optional red pepper flakes.

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• Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.

• Stir in the chopped vegetables.

• 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.

• 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 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. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.

• Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.