Made these this morning as a modification of a Naan recipe I was drafting, the naan wasn't the best, but the pancakes are stellar!!!

Recipe is for 1 serving:

• 30g chickpea flour
• 30g vital wheat gluten
• 1g baking powder (about 1/4 tsp)
• 0.5g baking soda (about 1/8 tsp)
• 1g salt (about 1/8 tsp)
• 60g plain Greek yogurt (or plant-based yogurt)
• 60g unsweetened almond milk (or milk of choice)
• 1g olive oil (about 1/4 tsp)
• 1g apple cider vinegar (about 1/4 tsp)
• 1 tsp vanilla extract (optional)
• 1 tbsp sweetener of choice (optional)

Instructions:

1. Mix Dry Ingredients: In a bowl, combine chickpea flour, vital wheat gluten, baking powder, baking soda, and salt.
2. Incorporate Wet Ingredients: Add the Greek yogurt, almond milk, olive oil, apple cider vinegar, vanilla extract, and sweetener if using. Whisk until smooth.
3. Rest the Batter: Let the batter rest for about 5–10 minutes. This helps the gluten relax and the baking powder activate.
4. Cook the Pancakes: Heat a non-stick skillet over medium heat. Lightly grease if needed. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden brown.