• Servings: Approximately 12 pancakes
• 1 onion, diced
• 1 bell pepper, diced
• 1 cup courgette, grated
• 3 cloves garlic, minced
• 2 large handfulls greens of your choice (spinach, collard greens, kale, beet tops), chopped
• 2 cups chickpea flour*
• 2 tsp baking powder
• 1 tsp smoked paprika
• 1/2 tsp turmeric
• salt to taste (about 1.5 tsp)
• black pepper to taste (about 1.5 tsp)
• 1 1/2 c water
• 1 Tbsp apple cider vinegar or lemon juice
• *See recipe on how to make your own chickpea flour

1. Heat oil in a pan over medium heat. Once heated, add onion and cook until translucent.
2. Add bell pepper and courgette. Cook for about five minutes, stirring occasionally.
3. Add the garlic and greens. Cover with lid and cook for a few minutes, until the greens are wilted. Set aside.
4. In a large mixing bowl, stir together chickpea flour, baking powder, smoked paprika, turmeric, salt and black pepper.
5. Add water and apple cider vinegar and stir well, making sure there are no clumps.
6. Stir the cooked vegetables into the batter, making sure it is well combined.
7. In the same pan you cooked the vegetables in earlier, add a small bit of oil and heat over medium heat.
8. Once the oil is hot, spoon batter into pancakes, flipping the pancakes when they move easily in the pan and are not sticking.

These little chickpea pancakes are a great addition to most dishes! They're super healthy, easy to make, and delightfully gluten free!