extra tomatoes, black beans, green onions and cilantro
Instructions
In a large bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, onion powder, baking powder, paprika, salt and pepper. Once everything is mixed, stir in the nondairy milk, then stir in the cherry tomatoes, black beans, onions and cilantro.
Heat a cast iron skillet on the stove at medium-high heat, with enough olive oil to cover the surface.
Pour about ⅓-1/2 cup of batter onto the skillet. Cook for about 4-5 minutes, until the center of the pancakes starts to bubble. Flip the pancake and cook until the both sides are golden brown.
Repeat, until all of the batter is used (makes about 5 giant pancakes).
Serve warm, with toppings of your choice.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/04/16/giant-southwestern-chickpea-flour-pancakes-vegan-gluten-free/