Serves: 4
Prep Time: 5 minutes
Cook Time: 30 minutes (in batches)

Ingredients:

• 2 cups (240g) chickpea flour (gram flour/besan)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp sea salt
• 2 tbsp apple cider vinegar (or lemon juice)
• 2 tbsp olive oil or melted coconut oil
• 2 cups (480ml) lukewarm water or unsweetened almond milk
• Additional oil for cooking (avocado, coconut, or olive)
• Optional Flavour Add-Ins (choose one):
  • Savoury: 1 tsp garlic powder, ½ tsp turmeric, ¼ cup chopped herbs
  • Sweet: 2 tbsp coconut sugar, 1 tsp cinnamon, ½ tsp vanilla powder

Instructions:

1. Make the Batter:
   • In a large bowl, whisk chickpea flour, baking powder, baking soda, salt, and chosen optional add-ins until lump-free.
   • Add vinegar, oil, and water/almond milk. Whisk into a smooth, thin cream. Rest 5 minutes.
2. Cook the Pancakes:
   • Heat a non-stick skillet over medium heat. Lightly grease with oil.
   • Pour ¼ cup batter per pancake. Optional: Gently spread with a spoon for crispier edges.
   • Cook 2–3 minutes until edges firm and bubbles form. Flip and cook 1–2 minutes until golden.
3. Serve Immediately:
   • Top as desired:
     Savoury: Hummus, avocado, salsa
     Sweet: Maple syrup, berries, nut butter