Ingredients for pancakes:
125 g (1 cup) chickpea flour
250 g (1 cup) water
2 big handful of baby spinach leaves
small handful of fresh basil leaves
pinch of salt
Blend all ingredient together and let sit for 10 minutes. Heat a pan, reduce to medium heat. Add about 1/4 cup of batter and cook for about 3 minutes, flip and cook for 1 more minute. Transfer to a plate and repeat wit the remaining batter.
Ingredients for the filling:
2 Tb lime juice
1/2 cup chickpeas cooked
salt, black pepper
Fill each pancake with beetroot hummus. Smash avocado and chickpeas together, add lime juice and salt and pepper to taste. Put on top of hummus, sprinkle with hemp seeds and nutritional yeast, add micro greens.