INGREDIENTS

1 CUP CHIC PEA FLOUR (GARBANZO)

2 EGGS

½ TEASPOON BAKING POWDER

½ TEASPOON SEA SALT

¼ TEASPOON BLACK PEPPER

¼ TEASPOON TURMERIC

1 CUP GRATED CARROTS

1 CUP GRATED ZUCCHINI

½ CUP GRATED YELLOW SQUASH

½ CUP WATER

2 TABLESPOONS GRAPESEED OIL

*IF YOU PREFER, YOU CAN JUST USE ZUCCHINI AS YOUR VEGETABLE

DIRECTIONS

  • IN A MEDIUM SIZE MIXING BOWL, ADD THE FLOUR, BAKING POWDER AND SPICES, MIXING WELL
  • IN ANOTHER BOWL, BEAT THE EGG, WATER AND GRATED VEGETABLES
  • ADD THIS TO THE DRY INGREDIENTS UNTIL COMBINED, MIXING WELL
  • IF BATTER IS TOO THICK, ADD A BIT MORE WATER.  IF IT’S TOO WATERY, ADD A BIT MORE FLOUR
  • USING A LARGE SKILLET, HEAT 2 TABLESPOONS OF OIL OVER MEDIUM HEAT, POUR THE BATTER LIKE YOU WOULD TO MEASURE PANCAKE BATTER, MAKING A COUPLE OF PANCAKES AT A TIME. COOK FOR ABOUT 2 MINUTES ON EACH SIDE UNTIL GOLDEN BROWN.

SERVE HOT!