MAKES ABOUT 10 thin pancakes
200 g chickpea flour
250 g water
40 g vegetable oil
1 tablespoon dried oregano
1 teaspoon salt
soy yogurt or almond yogurt ,sunflower seeds and fresh basil leaves.
In a large bowl combine chickpea flour with oregano and salt. Add the water gradually while mixing to prevent lumps. Add the oil as well and whisk until the batter is smooth. Let sit for about 10 minutes.
Heat 1 tablespoon of oil in a large skillet over medium heat.
Add the batter in the pan, one tablespoon at a time. I was able to fit 2 pancakes at a time. Cook for about 1 minute per side or until lightly golden with crisped edges.
Serve them warm with dollops of your favourite vegan yogurt, top with sunflower seeds o crumbled walnuts and fresh basil leaves.