Chickpea flour: 90g (3/4 cup), Water: 180ml (3/4 cup), Red bell pepper: 50g (1/2 cup, finely diced), Onion: 50g (1/2 small, finely diced), Cilantro: 10g (2 tbsp, fresh, chopped), Cumin: 2g (1 tsp), Turmeric: 2g (1 tsp), Garlic powder: 1g (1/4 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Olive oil: 15ml (1 tbsp, for cooking), Avocado: 50g (1/3 medium, sliced), Lime wedges: 1 lime, cut into wedges, Plain yogurt (low-fat): 30g (2 tbsp)
1. In a bowl, whisk together 90g chickpea flour, 2g cumin, 2g turmeric, 1g garlic powder, 2g salt, and 1g black pepper. 2. Gradually add 180ml water, whisking until smooth. Let the batter rest for 10 minutes. 3. Add 50g diced bell pepper, 50g diced onion, and 10g chopped cilantro to the batter. 4. Heat a non-stick pan over medium heat and add a small amount of oil. 5. Pour about 60ml (1/4 cup) of batter for each pancake. Cook until the edges look set and bubbles form on the surface, about 2-3 minutes. 6. Flip and cook for another 1-2 minutes until golden brown. 7. Serve with 50g sliced avocado, 30g plain yogurt, and lime wedges on the side.
