| 11 | 45 | 311 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 15 min | 2 |
| 1 1/2 cup | Chickpea flour |
| 2 tsp | Coriander, ground |
| 1 tsp | Sea Salt |
| 1/4 tsp | Baking soda |
| 1 dash | Cayenne pepper (a dash) |
| 1 dash | Cumin (a dash) |
| 1/3 cup | White onion (minced, optional) |
| 1/2 cup | Parsley, fresh (minced fine, or cilantro) |
| 1 piece, 1-inch | Ginger root (minced or grated - omit if menstruating) |
| 1 1/2 cup | Water (plus more for thinning) |
| 2 tsp | Ghee (for cooking) |
In a bowl combine the dry ingredients. Add the wet, including water, until you have a semi-thick batter. Whisk until smooth and let sit for 30 minutes.
In a crepe pan or non-stick frying pan heat a couple teaspoons of ghee over medium heat. Ladle in enough to make a small pancake, or even thinner like a crepe. Cook until bubbles form on top and its browned underneath. Flip briefly until browned on both sides.
| Meat Alternative | 3.4 |
| Vegetables | 0.6 |
