serves one generously, or two as a snack or meal component
1 tsp olive oil
1/4 cup chickpea flour
3 TBSP white rice flour
1 TBSP nutritional yeast
1/2 tsp vegetable broth powder [see Note]
1/4 tsp baking powder
1/2 cup water
small handful frozen (or fresh) peas
Heat oil in a large nonstick skillet over medium heat. Meanwhile, add chickpea flour, rice flour, nutritional yeast, broth powder, and baking powder to a bowl and whisk to combine.
When the skillet is hot, swirl the oil around the skillet to coat. Add water to dry ingredients, whisk to combine, and immediately add batter to skillet. Sprinkle the peas over the surface. Cook until the bottom is golden and the edges are visibly cooked at least 1/4-inch in (and up to 1/2-inch, being careful not to burn—this allows for easy flipping, even with the very large pancake), about 3-4 minutes. Flip with a wide plastic spatula and cook until cooked through and browned on the pea side, another 2-3 minutes.
Serve at once with hot sauce, salsa, or other sauce of choice.
[Note: salt content will vary depending on the brand purchased. Season to taste after cooking, if needed.]