- 5 cup chickpea flour
- 5 cup water
- pinch of salt
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 1 tsp olive oil for cooking
Instructions
- Blend the chickpea flour, salt and water.
- Let it sit for a couple of hours.
- Before you start cooking, add the ground flaxseed and extra 3 Tbsp water.
- Pour the oil into the pan, then spread it with a folded paper towel. Soak up the excess oil with the paper towel.
- Pour one portion of batter into the pan, when the pan is hot enough.
- When the top side turns solid, flip the pancake/wrap to the other side with a pancake turner.
- Cook it for another 30-60 seconds and slide it to a plate.
- Wipe the pan with the oily paper towel, before you put another portion of batter into it.
- Repeat it as long as you have some batter.
- I normally use 2-3 pans, to have it finished faster.
- I filled it with spinach, pak choy, broccoli sprout, avocado, base hummus, and smoked paprika hummus.
