While visiting the Czech Republic earlier this year, I had a taste of something new and delicious and automatically fell in love. It was a flourless chickpea pancake, made for a friend who is gluten free due to a diagnosis of Celiac’s Disease. I tried the pancake completely plain, which was enough to make my mouth water, but kept dreaming of various combinations that could adorn the top of the flatbread. I could hardly wait to get back to my kitchen in the USA and start experimenting. I’ve tried peanut butter & bananas along with a more savory spin of turkey, tomato, and avocado pictured above. It really depends on my momentary craving to say what combination is the best, but I have come back time and time again to the savory flatbread.
Not only is this flatbread a fantastic option for a gluten free cuisine, but also for anyone looking to add a little more protein to their diet (athletes, vegetarians, and anyone in general). Garbanzo bean (chickpea) flour is used as the base of the flatbread. Since it is made from beans, the protein content is significantly higher than that in regular wheat flour. Two of the most important functions of protein are #1 that it aids in muscle cell recovery by giving the body the nutrients it needs to build itself back up after being broken down and #2 takes longer for your body to process and therefore aids in keeping you feeling full and satisfied for an increased period of time.
Put it all together with an egg, sliced turkey, and greek yogurt and you’ve got a protein masterpiece. It’s simple enough that you can throw it together in 10 minutes and flavorful enough that you crave it for days on end. YUM.
1/2 cup chickpea flour
1/2 cup water
1/4 tsp baking powder
1/2 tsp salt
Mix all ingredients together in a small mixing bowl. Pour onto an oiled skillet over medium heat. Flip once bubbles form on the top and the edges start to curl up from the pan. Cook till lightly brown and cooked all the way through. Top with any variety of toppings, I suggest the following:
1 TBSP greek yogurt
5 sliced cherry tomatoes
1/4 sliced avocado