Vegan, gluten-free, grain-free, nut-free, oil-free, refined sugar-free, soy-free, served with avocado crema and chopped cilantro.

Adapted From: Oh She Glows

Yield:  One Large or two smaller pancakes

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 garlic powder or 1 teaspoon fresh minced garlic

•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, chopped cilantro (optional)

Directions:

Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat or a griddle at about 400 degrees

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. Whisk it for a good 15 seconds to create lots of air bubbles in the batter.

Stir in the chopped vegetables and fresh garlic, if using.

When the skillet is pre-heated (a drop of water should sizzle on the pan or griddle), spray it liberally with olive oil or other non stick cooking spray.

Pour on all of the batter (if making 1 large pancake or divide into two) and quickly spread batter 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.

7Serve on a large plate and serve with your desired toppings.

Top with:

—Cashew Cream

Cashew or Macadamia cream: (yield: 1 heaping cup)

•1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours

•11-12 tbsp water (use as needed to achieve desired consistency)

•2-3 tbsp fresh lemon juice, to taste

•fine grain sea salt, to taste (I used just over 1/4 tsp)

—Avocado Crema

1 avocado, peeled and pit removed (chop into pieces)

1/4 cup sour cream (if vegan, can use coconut milk)

2 cloves garlic

2 green onions, chopped

Zest of half a large lemon

1-2 Tablespoons lemon juice (use less if you want thick crema)

1 teaspoon sea salt

freshly ground pepper

chopped fresh cilantro, basil or parsley for garnish

—Hummus

—Salsa

–Cilantro, as garnish