'This is such a versatile recipe! It can work well with sweet OR savoury toppings, just leave out the cumin if doing them sweet!' - Phoebe Conway
- 1 cup chickpea (besan) flour 1.5 tsp turmeric powder
- 1⁄4 tsp cumin (optional)
- Pinch 1 cup of salt and pepper
- 1-2 tbsp Califia Farms Unsweetened Vanilla Almond Milk
Combine all dry ingredients in a bowl whisking to combine, add 1 cup of Califia Unsweetened Vanilla Almond Milk and whisk until a smooth batter forms, if it is too thick add the additional milk to thin.
Heat a non-stick pan over a medium heat and add a little oil or butter.
Pour 1⁄4 of the mixture into the pan swirling the pan to coat and spread the batter. Allow to cook for a few minutes until the edges are cooked, use a spatula to flip and cook for a further 30 seconds, continue until you’ve cooked all the batter. Top with your favourite savoury or sweet toppings!
Savoury topping ideas – beetroot hummus, mixed salad, smashed avocado, dahl, sauteed mushrooms (yum!)
Sweet Topping ideas – coconut yoghurt, berries, nut butter, maple syrup etc