1 finely chopped green onion (both the white and green parts)
¼ cup finely chopped red pepper
½ cup garbanzo flour (try Bob’s Red Mill)
¼ teaspoon garlic powder
¼ teaspoon sea salt
¼ teaspoon ground black pepper
¼ teaspoon baking powder
½ cup water
½ sliced avocado
Non-dairy yogurt (try coconut-based for a flavor thrill!)
Chop pepper and green onion and set aside. Combine flour, garlic powder, sea salt, black pepper, and baking powder in medium-sized bowl. Stir thoroughly until combined. Add water and continue stirring until all lumps are gone. Your mixture should have a batter-like consistency, not too watery or think. Add red pepper and green onion and continue stirring until small bubbles appear in the batter.
Heat a frying pan (cast iron is best) on stove top and smear with olive oil. Pour batter directly into pan and fry at medium heat for about 6 minutes on each side. Don’t get impatient—this pancake will take much longer to cook than the conventional variety. You may have to add more olive oil to the pan, as the batter absorbs a lot of it. Be careful flipping the pancake, because the process is tricky! It may fall apart, at least a bit. If the pancake doesn’t look perfect when you’re done, don’t despair. It will still taste just as good!
You can top your pancake with an endless variety of garnishes. We used sliced avocado, fresh salsa, and plain coconut yogurt and were wowed by the results. You can also try hummus, black beans, baba ganoush, etc. Use your imagination! This recipe makes one pancake, but you can repeat the instructions indefinitely, depending on your number of guests.
Serve by itself (very filling) or with a side salad, coffee, some gluten-free beer or red wine. Check www.barnivore.com to make sure your alcoholic beverage is vegan. We hope you enjoy this delightful, light but filling meal! Thank goodness spring is just around the corner.