Organic Garbanzo Bean (Chickpea) Flour, 4 Pounds — Non-GMO, Raw, Vegan, Kosher — by Food to Live

This is a great item to keep for high-protein, minimal-labor meals. I make a batch of savory French Chickpea Crêpes (traditional thin pancakes) to serve 2 hungry adults in this way: Combine, then let sit at room temperature for 2-24 hours 1 cup chickpea flour 1.5 teaspoon salt 0.5 teaspoon garlic powder 1 cup cool tap water 2 Tablespoons olive oil (I like light olive oil, but you can use extra-virgin) (Optional: 4 Tablespoons sliced green onion) After resting, stir once more. In a hot cast-iron skillet (or another type of skillet), add and swirl to coat the pan 1 - 2 Tablespoons olive oil Pour in a thin layer of batter. Cook over high heat till browned, then carefully flip and cook the other side. Repeat with the rest of the batter. Serve hot. This recipe makes four 6" round pancakes. There are variations on this pancake in traditional Italian and North African cuisine, among others, with various combinations of spices or vegetables. (A French variation from Nice uses anchovies, roasted sweet peppers, and onion.) There are others considered "vegan omelettes" (add turmeric for color, black salt for a sulfuric taste, decrease the garlic powder, and mix in sautéed vegetables just before cooking).