Savory Chickpea Pancake

Recently, I have been slowly trying to cut out gluten and simple carbohydrates. This isn't for weight loss purposes, but just to feel better overall. So, I have been experimenting with "healthier" alternatives to my favorite foods. 

Pancakes and crepes are my ultimate weakness when it comes to a hearty "cheat" breakfast, but both of those dishes are currently on hold in my diet. Enter- the chickpea pancake! Chickpea flour is one of the most nutrient-packed gluten-free flours available. Traditionally made by grinding raw chickpeas, it's full of healthy protein, fiber, vitamins, and more. Unlike using a gluten-free flour, chickpea flour has great binding powers and therefore your dishes don't end up falling apart!

The best part of this recipe is that it's ready in about 10 minutes and has minimal ingredients. I decided to add turmeric to it as an extra anti-inflammatory kick. The spices are optional and you can definitely customize your own blend!

Ingredients:

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

• 1/2 cup + 2 tablespoons water

• Spices (1/4 teaspoon of: garlic powder, pink Himalayan salt, ground black pepper, dried parsley, turmeric, and optional red pepper for spice)

• 1/4 teaspoon baking powder

For Toppings:

• Dairy-free cream cheese (Monty’s is my fav!)

• Smoked Salmon

• Capers

• Optional to add tomato, avocado, red onion, scallion onion

Directions:

• Combine all ingredients in a bowl and mix thoroughly

• Heat small, non-stick skillet on low to medium heat

• Spray with avocado or coconut oil

• Pour half the batter and cook for about 5 minutes, then flip

• Top with remaining ingredients & enjoy!