Tasty and Nutritious Chickpea Flour Breakfast Pancakes

Directions:

In a large mixing bowl, combine the chickpea flour, finely chopped onions, tomatoes, bell peppers, grated carrots, and chopped coriander leaves.
Add cumin seeds, turmeric powder, red chili powder, and salt to the mixture.

Gradually add water and whisk until you get a smooth batter with no lumps. The consistency should be similar to pancake batter.

Cook the Pancakes:

Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil.
Pour a ladleful of the batter onto the skillet and spread it out evenly to form a pancake.

Cook for 2-3 minutes on each side or until golden brown and cooked through. If using optional toppings like chopped green chilies or grated cheese, add them on top of the pancake before flipping.

Serve:

Serve the chickpea flour pancakes hot with your favorite chutney or yogurt on the side.