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This recipes makes 6-8 pancakes, depending on how large or small you make the pancakes.

In my opinion, they are best in the refrigerator but if you plan to freeze them, I would recommend sprinkling them with some water and then popping them in the microwave (or use your preferred method of reheating). The pancakes do dry out a bit when frozen and reheated so be sure to add a sauce

Ingredients:

2 cups chickpea flour

4 tablespoons nutritional yeast

2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

Approximately 2 cups liquid (water, plant milk, or vegetable broth)

2 - 2.5 cups mixed vegetables (choose from kale, spinach, tomatoes, onions, mushrooms, asparagus, or any veggies you prefer)

1-2 tablespoons olive oil (for cooking vegetables)

Toppings:

Arugula or microgreens

Halved cherry tomatoes or sliced roasted bell peppers

Sauce such as pesto, herby dairy-free yogurt, or hummus

Instructions:

Prepare the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onions (if using) and sauté for 2-3 minutes until translucent. Add mushrooms (if using) and cook for another 3-4 minutes until they release their moisture. Add any firmer vegetables like diced asparagus and cook for 2 minutes. Finally, add leafy greens like chopped kale or spinach and diced tomatoes, cooking just until the greens wilt. Season with salt and pepper to taste. Transfer to a plate and let cool slightly.

Prepare the pancake batter: In a large bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Gradually add 1.5 cups of your chosen liquid while whisking continuously to prevent lumps. Add more liquid as needed until you reach a thick but pourable batter consistency (similar to traditional pancake batter).

Gently fold in the cooked vegetables until evenly distributed throughout the batter.

Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly oil the surface with cooking spray or a small amount of oil.

Pour about 1/4-1/3 cup of batter for each pancake onto the hot surface. Use the back of a spoon to spread the batter into a circle.

Cook for 2-3 minutes until the edges appear set. Flip carefully with a spatula and cook for another 2 minutes until golden brown and cooked through. Transfer to a plate and keep warm while cooking the remaining batter.

Serve and Enjoy: Serve warm, topped with arugula or microgreens, cherry tomatoes or roasted peppers, and a dollop of your chosen sauce.