Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
Stir in the chopped vegetables.
When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 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 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. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
Calories from fat277
Calories from saturated fat37
Total Fat31 g
Saturated Fat4.1 g
Trans Fat0.0 g
Polyunsaturated Fat4.4 g
Monounsaturated Fat20.7 g
Total Carbohydrate33 g
Dietary Fiber6.4 g
Optional to serve with salsa, avocado, hummus, cashew cream.