Here at Avocado Please we aim to be as inclusive and diverse with our content as possible, whilst still staying true to our foodie principles and encouraging others to do the same. That being said, we’ve decided to expand many of our hand-picked and crafted recipes to incorporate gluten free dishes! As someone who has recently been diagnosed with a wheat allergy and experiencing how hard it can be to source new recipes or even just grab n’ go with food, I can now see how desperate the world is for more GF options. Even if you’re lucky enough not to suffer with the full allergy, many people experience sensitivity or intolerances to the food group, and so can often feel huge benefits from going easy on the heavy food group.
Personally, I tend to find that the issue with my new GF diet is time. I have to make pretty much everything from scratch and whilst I do love to cook, spending hours in the kitchen or sometimes even just thirty minutes just isn’t possible. Equally, planning your day around when you’re making food/eating can all too often lead to a negative relationship with food, and encourage you to binge (don’t do it!!). Everyone knows how important good, fresh food is, but we’re here to show you that it doesn’t have to snatch too much time from your day, even if it is gluten free!
So without further ado, I have scoured the internet and found a perfect match from the team at Oh She Glows, with their fabulous Jumbo Chickpea Pancake recipe, which is a super easy, super quick breakfast or lunch option for all you gluten free vegans out there!
* Yield: 1 large or 2 small * Prep time: 10 minutes * Cook time: 10 minutes *
1 green onion, finely chopped (about 1/4 cup)
1/4 cup finely chopped red pepper
1/2 cup chickpea flour (also known as garbanzo flour or besan)
1/4 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
Pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, cashew cream (optional)
Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
Stir in the chopped vegetables.
When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.