Updated: Aug 12, 2020
*Makes 2 pancakes; 1 serving*
- ½ cup garbanzo flour
- ¼ tsp of the following:
- Garlic powder
- Onion powder
- Baking soda
And a pinch of sea salt and black pepper.
1/3 cup non-dairy milk (unsweetened)
1 tsp apple cider vinegar
+ For the fillings and garnishes you can use whatever yummy vegetables you may have lying around! Maybe some zucchini or spinach, shredded vegan cheese, mushrooms, tomatoes, and/or salsa. I used avocado, bell pepper and cilantro this time!
In a small bowl, measure out the non-dairy milk and apple cider vinegar. Let sit for a couple of minutes while you measure out the dry ingredients.
Take a medium-large sized bowl and add in all of your *dry* ingredients. Combine well.
Pour your newly formed “buttermilk” into the bowl of dry ingredients. Carefully mix until combined, the batter should be relatively thick- just like pancake batter. You will notice bubbles forming as it sits.
Turn on the stove to slightly above medium and oil down your frying pan.
While the batter is resting and the pan is still heating up, you may wish to prepare your omelet fillings.
Once the pan is hot, pour about half of the batter into the center of the pan and cover with a lid.
In about a minute check to see if the pancake top is fully steamed, also partially lift to check the bottom of the pancake- if starting to brown, flip.
Cook the other side for about a minute, you may want to turn down the heat to medium-low while it further cooks.
Flip the pancake back over again and add fillings before folding over! You can also just fold it empty and then slide in all the good stuffs you wouldn’t want to really cook (ie. Avocado!) while it’s on the plate.
Note: For some reason the first pancake never turns out perfectly, or maybe it’s just my luck! Haven’t quite figured out why that’s the case but you may have great results with both omelets! Hope you enjoy!!
Finished product :)