Nutritional Wisdom with Carly Pollack

Chickpea Pancakes

Chickpea Pancakes

Ingredients
1 green onion, finely chopped
1/4 cup finely chopped red bell pepper
1/2 cup chickpea flour
1/4 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper
1/4 tsp baking powder
1 pinch red pepper flakes
1/2 cup water
2 tbsp water
salsa, for garnish
1/2 small avocado, sliced

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

Serving
1 Serving