Chickpea pancake

Ingredients

• 1 pcs Spring onion, finely chopped
• 1 pcs Bell pepper, red, finely chopped
• 50 g Chickpea flour
• 130 ml Water
• 1/4 tbsp Baking powder
• 1 pinch Salt
• 1 pinch Cayenne pepper

Method

1. Prepare the vegetables and set aside. Preheat a 25-cm skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, salt, pepper, baking powder, and cayenne pepper.
3. Add the water and whisk well until no lumps remain.
4. Stir in the chopped vegetables.
5. When the skillet is preheated, add the oil.
6. Pour on all of the batter and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side, until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping.
7. Flip pancake carefully and cook for another 5 minutes, until lightly golden.