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Fluffy Chickpea Pancakes with Avocado Sauce (Vegan and Gluten-Free)
Ingredients
  • subheading: For the pancakes:
  • Oil for cooking
  • ¼ red onion, chopped
  • ½ bell pepper, chopped
  • 1 cup tomatoes, chopped (about 1 Roma tomato)
  • 2 to 3 cups spinach, chopped
  • 2 cups chickpea flour
  • ¼ cup ground flax seed
  • 3 tablespoons nutritional yeast
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground turmeric
  • ⅛ to ¼ teaspoon ground cayenne pepper
  • 1 ½ cups unsweetened non-dairy milk or water
  • subheading: For the avocado sauce:
  • ½ avocado
  • ½ cup 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon ground black pepper
  • Dash of ground cayenne pepper (optional)
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