Step 1

Mix the chickpea flour, salt, baking powder, cinnamon and ginger together in a bowl using a fork or whisk until everything is well combined and any lumps of flour have been broken up. If you’re using a dry sweetener, you can mix that in now as well.

Step 2

Add the water, grated carrot and liquid sweetener if you didn’t add a dry one, and mix well to incorporate. The batter will be thick and almost “foamy” as the baking powder reacts.

Step 3

Heat a non-stick skillet or pancake griddle to medium heat while you let the batter rest for 5-6 minutes.

Step 4

Use a light coating of non-stick cooking spray in the pan if needed, then scoop roughly 1/4 cup portions of the batter into the pan.

Step 5

Cook each pancake until the edges look dry and firm and bubbles appear in the batter, about 4-5 minutes.

Step 6

Flip the pancakes and cook for another 30 seconds to 1 minute. Repeat until you’ve used all the batter.

Step 7

Serve topped with maple syrup, cashew frosting or whipped cream, pineapple, walnuts, raisins and toasted coconut flakes or shredded coconut.