Ingredients: 1 green onion, finely chopped (about 1/4 cup) 1/4 cup finely chopped red pepper 1/2 cup chickpea flour (also known as garbanzo flour or besan) 1/4 teaspoon garlic powder 1/4 teaspoon fine grain sea salt 1/8 teaspoon freshly ground black pepper 1/4 teaspoon baking powder pinch red pepper flakes (optional) 1/2 cup + 2 tablespoons water For serving: salsa, avocado, hummus, cashew cream (optional) Directions: Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter. Stir in the chopped vegetables. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.