Vegan Savory Chickpea Flour Pancakes
Ingredients
- 1/2 cup garbanzo bean flour
- 1 zucchini, grated
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 tablespoon nutritional yeast
- 1/2 teaspoon baking powder
- 1 tablespoon apple cider vinegar
- Water, approximately 1/4 cup
Preparation
Grate the zucchini using a large grater.
In a mixing bowl, combine the dry ingredients: garbanzo bean flour, garlic salt, paprika, black pepper, nutritional yeast, and baking powder.
Add the grated zucchini, apple cider vinegar, and water to the dry ingredients to form a batter, adjusting water for desired consistency.
Heat a non-stick pan or griddle over medium heat and cook the batter in pancake shapes until golden brown on both sides.
Serve the pancakes over a bed of spinach, accompanied by roasted broccoli and vegan roasted eggplant dip.
