Preheat skillet over medium heat with 1/8 tsp of olive/coconut/avocado oil
Whisk together the chickpea flour, garlic powder, salt, peppers, baking powder in small bowl
Add the water and whisk well until no clumps remain. Depending on the flour, you may need less water. Start with ½ cup and add as needed.
Stir in your chopped vegetables of choice. I used red and orange bellpeppers. You may use spinach, carrots, or your other favorites.
Pour on all of the batter and quickly spread it out all over the
pan. Cook for about 4-5 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 4-5 minutes, until lightly golden. Be sure
to cook for enough time as this pancake takes much longer to cook compared
to regular pancakes.
Serve on a large plate and top with your desired toppings: salsa, avocado, hummus, almond feta, olives, fresh herbs, sautéed greens or
mushrooms – be creative!