Turmeric Chickpea Pancakes with Black Mustard Seed and Mint Coconut Chutney
These savory golden cakes are happy, easy, warm hugs of plant protein!
1 cup sprouted chickpea flour
1 cup sparkling water
1 tbsp of soaked and blended chia seeds, or 1 egg
1 green onion, sliced
1 tsp turmeric
3 pinches salt
Add salt and turmeric to flour, mix well. Add sparkling water until just combined, fold in green onion. Heat cast iron skillet and coat with coconut oil. Drop ¼ of batter and flip when golden.
Makes 4 pancakes.