This high protein, high fibre dish can be made a variety of ways to suit your purpose. You can use this recipe for eggless pancakes, crepes, farinatas, fritatas or omelettes. It can sweet or savoury, or even be used as a base for a flat-bread crust.
Ingredients:
1/2 cup chickpea flour
3/4 cup water
1 tablespoons nutritional yeast
1/4 teaspoon salt
1/2 tsp garlic powder
Directions:
Whisk together dry ingredients with water until no clumps are visible.
Let sit for 20 mins for mixture to settle and flavours to marry
Heat 10″ non-stick skillet
Add mixture to skillet, pouring directly into the middle of the pan. Allow to spread
Cook over medium heat for 3-4 minutes
Carefully flip and cook for another 2 minutes
Press omelette with flat spatula to release any excess liquid, and help crisp the edges
Serve hot with toppings of choice served on top or folded in
Notes:
I recommend keeping the batter thin, thinner than pancake batter. For “fluffier” pancake style dishes, add 1/2 teaspoon of baking powder to your dry mix.
Add spices to-taste! A tablespoon of lemon juice for a lil’ taste-bud kick – or some SPICE to change up the mood.
Enjoy! Experiment!
Nikki
xox