Yes, high-protein. And yes, gluten-free. This means longer-lasting satiety and a functional ingredient composition.
- 1 cup chickpea flour
- 1 tsp. garlic powder
- a pinch of salt
- freshly ground pepper (black, pink or green)
- olive oil
- 2 eggs
Mix the flour with 200 ml of water and whisk until smooth. Add the eggs and the remaining ingredients. Cook the pancakes over medium heat with minimal olive oil.
These simple flatbread-style pancakes can replace bread or serve as a standalone snack: on their own or paired with avocado, cream cheese, tomato sauces, or chutneys.
Vegan Option: simply omit the eggs and let the batter rest for 10–12 minutes. You can add a pinch of psyllium or ground flaxseed for improved binding.
Mix the flour with 200 ml of water and whisk until smooth. Add the eggs and the remaining ingredients. Cook the pancakes over medium heat with minimal olive oil.
These simple flatbread-style pancakes can replace bread or serve as a standalone snack: on their own or paired with avocado, cream cheese, tomato sauces, or chutneys.
Vegan Option: simply omit the eggs and let the batter rest for 10–12 minutes. You can add a pinch of psyllium or ground flaxseed for improved binding.
