This pancake recipe is my family's favorite savory brunch; I make it almost every weekend! Chickpea flour is very high in protein and has a lovely nutty taste to it. You can even play around with the veggies for this recipe depending on what you like or already have on hand. Besides onions and peppers, a few of my favorite combinations are leeks and leftover boiled potatoes, zucchini and mint, and spinach and carrot.
In a small bowl, whisk together all the dry ingredients: flour, garlic powder, salt, black pepper, baking powder, and red pepper flakes.
Add water and whisk well, making sure there are no lumps.
Stir in the chopped vegetables and cilantro.
Preheat a 10-inch skillet over medium heat. When the skillet is heated, spray oil to cover the entire pan, then pour HALF the batter evenly onto the pan.
Cook well for about 5 minutes on medium heat. (You'll know that the pancake is cooked when you can slide the spatula under the pancake easily.)
Carefully flip the pancake and cook the other side for another 5 minutes.
Serve with the toppings of your choice!