Inspired by my dear Kiwi friends who I met while waiting in line for Yoga class during my first trip to Mysore. They made me this beautiful, healthy breakfast after practice a few times. Sending love across many miles to Sarah and Jay!
- 1 C Chickpea Flour
- 1/2 Tsp Baking Soda
- 1/4 Tsp Salt
- 3/4 C water
- 1 Tbs oil for greasing pan (coconut, avocado or grass fed butter)
Shredded carrot, chopped herbs, spinach or kale.
Sarah + Jay topped with mine ketchup , or try maple syrup, avocado, tahini or
Mix all ingredients together in a bowl. Stir in whichever add-ins you’re using. Heat oil in pan on medium heat. Use a ladle to slowly pour batter into the pan. In a few minutes small bubbles will form all over the pancake, and the edges will be golden. Flip! Wait a few more minutes for the pancake to cook through, and then transfer to a plate. Repeat until you’ve used all the batter. This should make about 6 small pancakes. Top and eat immediately. Wrap up any leftovers and store them in the fridge for up to a few days. To reheat, pop them in a toaster oven.