Chickpea Pancake

Ingredients

• Chickpea flour

  (besan)

  ½ cup or 46g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  ⅛ tsp or 0.8g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Water

  Plain, clean water

  1 ⅔ cup or 395g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Salsa

  Sauce, ready-to-serve

  ¼ cup or 65g

Directions

1. Whisk together chickpea flour, garlic powder, salt, pepper, baking powder, and red pepper flakes in a small bowl.
2. Add water and whisk until smooth with no clumps, then stir in chopped bell pepper and scallions.
3. Heat a 10-inch skillet over medium heat and spray with cooking spray.
4. Pour the batter into the skillet and spread it quickly. Cook for 5-6 minutes until firm enough to flip. Flip and cook for another 5 minutes until lightly golden.
5. Serve the pancake on a plate topped with sliced avocado and salsa.