Ingredients

The following ingredients have 4 Servings
  • 1 cup chickpea or garbanzo flour (I grind raw chickpeas in my Vitamix)
  • 1 cup water
  • 1/4 teaspoon onion powder ((skip for pancakes))
  • 1/4 teaspoon garlic powder ((skip for pancakes))
  • 1/2 teaspoon sea salt ((skip for pancakes))
  • homemade pesto
  • diced tomato
  • diced pepper
  • sliced green onion
  • Vegan Parmesan Cheese
  • maple syrup
  • fresh berries
  • blueberry chia jam
  • almond butter
  • guacamole
  • dill pickle dip
  • Cashew Cream

Instruction

  • Combine the chickpea flour and the seasoning (if using, skip for pancakes) in a mixing bowl. Then add the water and mix well. Let the batter rest for 5 minutes while you heat your nonstick griddle.
  • When your griddle is hot, pour half the batter for each flatbread. You will get two rounds of about 6-7 inches each. Cook for 4-5 minutes until the edges appear cooked through and there are several bubbles on top. Carefully flip, scraping around the edges first to ensure it's not stuck.
  • Cook the other side for another 3-4 minutes, until golden and cooked through. Transfer to a dish or cutting board and serve as desired, according to whichever method you're using.