These make a great savory and high protein breakfast, but are also a great lunch or dinner. Plus it's a great way to add more veggies to your plate and get rid of leftovers:-). They will keep you more satisfied for sure!
Ghee or coconut oil
1 cup chickpea flour
1 1⁄4 cups cold water
Pinch of sea salt
Topping choices: tahini, guacamole, cherry tomatoes, bacon, spinach leaves, dill pickles, arugula, avocado, grilled peppers & zucchini, broccoli sprouts.....
Grease a pan on medium high heat with ghee or coconut oil
Whisk together the chickpea flour, water and salt.
Pour 1 cup of the batter in the pan, cover and cook for 5 to 7 minutes or until the center is dry.
Repeat the process with the second pancake.
Serve with toppings of your choice.