Ingredients
The following ingredients have 5 Servings
- 2 cups chickpeas
- 1 cup chickpea brine or aquafaba (if you cook the chickpeas instead of using canned, use the cooking liquid)
- 1/4 cup brown rice or white rice flour
- 1 tsp garlic powder
- 1 tsp dry oregano
- 1/2 tsp turmeric
- 1/2 tsp red pepper flakes
- Salt to taste
- 12 ounces frozen spinach
- 1/4 cup raw cashews
- 3 cloves garlic, chopped
- 1/2 tsp red pepper flakes
- 2 tbsp nutritional yeast (optional)
- Salt to taste
- 15 cherry tomatoes, sliced
- 2 avocados, diced
Instruction
- Make the chickpea crust:
- Place the chickpeas and all other ingredients except the rice flour in a blender, and blend into a smooth paste.
- Add the rice flour and whisk it in. The batter will be like a very thick pancake batter.
- Heat a griddle and spray with some cooking spray. Wait until the griddle is very hot. Pour 1/4 cup of the batter in the center and tease if needed to form a circle.
- Let the bottom brown thoroughly. When the sides and top appear dry, flip over and cook until browned. The pancakes feel a little delicate at this stage so handle carefully. They will firm up as they stand.
