Chickpea flour is a versatile, gluten-free addition to the pantry. It makes a nice pancake with very little prep time.
For the veggies ~ any vegetable or greens, finely chopped or grated. I had a small zucchini, one small carrot, some spring onions, and a little left-over arugula in my fridge today. To this add fresh grated ginger, and any herbs you desire – cilantro works really well.
For the batter, and to make about 6-8 medium sized pancakes, start with 2 cups chickpea flour; add in sea salt, some cayenne or crushed black pepper, and my favorite, some cumin-corainder-powder-with-turmeric blend. Add enough water to make a stiff batter like you would for pancakes or latkes.
Mix in the grated veggies and herbs. Allow batter to sit for 5 minutes.
Pour onto a hot griddle; roast each side until golden brown with a little ghee. I enjoyed mine with a pat of salted, organic butter!