Chickpea Flour Flaxseed Flatbread

³ Description

This recipe is a result of two things: The fact that I wanted to take a day off from grains and the fact that I ran out of coconut flour and wanted to experiment with chickpea flour. Needless to say, it worked. And it doesn't get easier than this. I'm pretty sure this can be used for anything (even pizza!) but I've only tried it as a wrap so far.

² Ingredients

•  1 serving (serving = 1/4 cup) Bob's Red Mill Garbanzo Bean Flour
•  1 serving (serving = 3 tbsp) All Whites 100% Liquid Egg Whites
•  1 serving (serving = 2 tbsp) Bob's Red Mill Flaxseed Meal
•  4 serving (serving = 1/8 tsp) Rumford Baking Powder

q Directions

Ingredients:
- 1/4 cup garbanzo bean flour (I used Bob's)
- 2 tbsp ground flaxseed (again, I used Bob's)
- 1/2 tsp baking powder
- 3 tbsp liquid egg whites
- 2-3 tbsp water
Optional, but recommended seasonings: black pepper, garlic powder, onion powder, paprika, rosemary, parsley, oregano

1. Mix all dry ingredients until well combined
2. Add in egg whites and gradually add the tablespoons of water until batter reaches somewhat of a pancake batter consistency (I wanted a thick texture, so I was easy on the water)
3. Heat 1/2 tsp - 1 tsp of oil or butter of your choice (I'm sure cooking spray would work too, but I ran out) over medium heat in a nonstick skillet
4. After heated, pour batter into skillet and cook as you would a regular pancake, about 2 minutes each side or until desired texture is reached
5. Add desired fillings and enjoy!

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