For the veggies ~ any vegetable or greens, finely chopped or grated. I had a small zucchini, one small carrot, some spring onions, and a little left-over arugula in my fridge today.
For the batter:
Makes about 6-8 medium sized pancakes
Start with 2 cups chickpea flour; add in sea salt, some cayenne or crushed black pepper, and my favorite, some my Everyday Spice Blend.
Add enough water to make a batter like you would for pancakes.
Grate or finely chop veggies, a small nub of fresh ginger, and any herbs on hand - cilantro works really well.
Mix in the grated veggies, ginger and herbs.
Allow batter to sit for 5 minutes.
Pour onto a hot griddle; roast each side until golden brown with a little ghee.
I enjoyed mine with a pat of salted, organic butter!
