Chickpea Pancake w/ Hummus & Veggies

I’ve recently started cooking with chickpea flour and I absolutely love it! Some people are not a fan of the distinct chickpea flavour, but I’ve always been a sucker for chickpeas.When I was younger living in Copenhagen I would often have a tin of chickpeas for dinner. That’s how obsessed I am!

This is a savoury pancake which you can top with any filling your heart desires. The flavours are so delicious and feel free to experiment with the added spices to the ‘dough’. It really need spices that will compliment chickpeas though to really bring our the flavour palette.

Makes 1 large pancake: Ingredients:

• 1/2 cup organic chickpea flour
• 1/2 cup water
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp ground coriander seeds
• 1/2 tsp gluten-free baking powder
• Salt & Pepper
• 1 tbsp lemon juice
• 1/2 de-seeded tomato, finely diced
• 1/4 red capsicum, finely diced
• 1/4 (or less) red onion, finely diced
• 1/2 handful fresh parsley, finely chopped
• Toppings: 1/2 tomato, 1/2 avocado, red onions, parsley, homemade hummus.

Directions:

1. In a bowl combine chickpea flour, paprika, turmeric, ground coriander, baking powder, salt & pepper, lemon juice and add the water slowly. Whisk for 1 minutes making sure there are no lumps in the dough. Set aside.
2. Chop the vegetables and add to the dough.
3. In a skillet on medium heat, heat 1 tsp organic virgin coconut oil and add the entire dough to the skillet – or make smaller ones if you prefer. Let it set for about 1 – 1 & 1/2 minutes and flip (be carefully with the flip)
4. Transfer the pancake to a plate and plate with your favourite toppings.
5. ENJOY!