Meanwhile, mix chickpea flour, nutritional yeast, spices (garlic powder, onion powder, dry oregano, s&p) in a medium bowl. Add ¾ cup water* and whisk until fully incorporated. If too thick, add a tablespoon at a time until desired consistency is met (pancake batter).
Stir in the sautéed (or leftover) veggies and beans.
Cooking Crispy Pancakes
Heat oil in skillet on medium high with 1 tablespoon oil. OR if oil free - leave oil out and use a non-stick pan.
Scoop the batter into 4 even pancakes in the hot pan - gently spreading slightly with the back of a spoon.
The size of the pan and how big you make each pancake will determine how many batches. (I made 2 batches with 3 pancakes in each)
Cook until brown and crispy (3-5 minutes). Flip and cook on other side. You may need to reduce the heat to medium if the pan is running too hot.
May need to add oil before frying additional batches.
To Serve
Serve the pancakes with the toppings (chopped tomatoes, green onions, avocado, cilantro), a sprinkle of hemp hearts and red pepper flakes, and a drizzle of cashew cream/sauce and sriracha.
Notes
The pancakes come together quite quickly so have all the toppings and sauce made before you start frying the pancakes.The cashew cream sauce takes about 5 minutes if you have a high-speed blender so make it right away and set aside.You can use any combination of vegetables and toppings. I usually use whatever leftover vegetables we have in the fridge.Leftover pancakes store well in the fridge for several days. Delicious served hot or cold.