Savory chickpea flour pancakes, packed with protein, topped with tangy & creamy tahini sauce. Simple to prepare, these vegan pancakes can be enjoyed for breakfast, lunch, or dinner.



For Pancakes:

⅔ Cup Chickpea Flour

¼ Red Onion Fresh

¼ Red Or Green Pepper Fresh

½ Tsp Ginger Fresh

½ Tsp Baking Powder

½ Tsp Salt

⅔  cup Water

1 Tbsp Olive Oil Extra Virgin

For Tahini Sauce:

1 Lemon Fresh

1 Tbsp The Butternut Co. Tahini



1. In a bowl add chopped red onion, pepper, and ginger. Add chickpea flour, salt, baking powder, and water and mix it all together using a fork.

2. Add olive oil to a nonstick pan on medium heat. Pour the mixture into the pan and cook each side of the pancake for 6 minutes.

3. For the sauce, add the juice of half a lemon and tahini in a bowl, mix it well using a fork.

4. Pour the sauce on top of the pancakes and enjoy!

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