- 1 1/2 cups chickpea or garbanzo bean flour
- 3 Tbsp nutritional yeast
- 3 Tbsp ground flax seed
- 1 1/2 tsp baking powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground turmeric
- 1/4 tsp black pepper
- 1 cup chopped blanched asparagus
- 1 cup chopped peeled and blanched red bell pepper
Preheat oven to 375°.
To make batter, in a large bowl, add all ingredients and stir to combine. Add water, about 2 cups, until consistency of waffle batter.
Heat a nonstick frying pan over medium high heat until a drop of water sizzles. Spray with cooking oil. Pour half of batter evenly, add half asparagus and half bell pepper, and repeat with remaining batter, asparagus and bell pepper. Reduce heat to low and cook until dry around the edges, about 10 minutes.
Transfer to oven and bake until cooked through, about 20 minutes.
Per 1 svg: cal: 200; total fat, 4.5g (sat. fat, 0g); sodium, 820mg; total carbs: 29g; dietary fiber, 8g; sugar, 6g; protein, 13g