1 cup garbanzo bean flour
1/4 tsp salt
1 tsp cinnamon (optional)
1 cup warm water
Whipped Coconut Cream
Fresh Fruitl; I used Blueberries, Kiwi & Figs
Using a whisk, combine ingredients. Allow to sit at room temperature for at least 15 mins. (Up to 12 hrs)
Heat a cast iron skillet on medium heat. Coat the bottom EVENLY with 2 tbsp oil. Pour in chickpea batter.
Allow to cook, untouched, for about 5 mins. Keep an eye on it so it does not burn and reduce heat if necessary. Cook until cooked through and pancake easily peels from the bottom.