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Preheat oven to 450° degrees
Ingredients
½ cup GF Flour
½ Cup Besan Flour – (chickpea flour)
½ t. baking powder
½ t. salt
¼ t. pepper
¾ cup water
1/3 cup thinly sliced asparagus
3 baby bella mushrooms
½ onion- thinly sliced into crescent moons
1 medium potato-grated
¾ cup broccoli
canola oil
Directions
- In a large bowl, whisk together the GF flour, besan flour, baking powder, and S & P with the water, to make a smooth batter.
2. Add the veggies, and mix well.
3. Line a cookie sheet with parchment paper, and oil well.
4. Drop spoonfuls of the pancake batter onto the cookie sheet.
5. Bake for 10 minutes until bottom of pancakes are golden brown, turn over and cook another 5 minutes until golden brown.
Serve with Apple Sauce, maple syrup, or Jam.
For a savory dish, serve with Zhoug Sauce, or Cilantro chutney
- ½ cup GF Flour
- ½ Cup Besan Flour – (chickpea flour)
- ½ t. baking powder
- ½ t. salt
- ¼ t. pepper
- ¾ cup water
- ⅓ cup thinly sliced asparagus
- 3 baby bella mushrooms
- ½ onion- thinly sliced into crescent moons
- 1 medium potato-grated
- ¾ cup broccoli
- canola oil
- In a large bowl, whisk together the GF flour, besan flour, baking powder, and S & P with the water, to make a smooth batter.
- Add the veggies, and mix well.
- Line a cookie sheet with parchment paper, and oil well.
- Drop spoonfuls of the pancake batter onto the cookie sheet.
- Bake for 10 minutes until bottom of pancakes are golden brown, turn over and cook another 5 minutes until golden brown.
- Serve with Apple Sauce, maple syrup, or Jam.
- For a savory dish, serve with Zhoug Sauce, or Cilantro chutney
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