These are easy and quick – and healthy -, and also great to take with you if you are going to be out and about and with no even remotely healthy food within reach but only those sandwiches made with refined wheat and filled with highly processed meat/cheese/whatever and E-numbers that are being peddled wherever you look when on the move in Berlin.

They can be frozen, too.

Mix 150 g chickpea flour with approx. 4 dl oat milk (or any other plant milk or animal milk, or even water. Start with less and add until you have the desired texture which depends how thin or thick you want your pancakes.

Then add 1 tsp baking soda (natron) and 1 tsp salt, and mix well.

Then add whatever you want as a filling. If you want sweet pancakes, add for example any kind of berry, and some maple syrup.

In this case, I added half a pack of broccoli, from the freezer, chopped; a red onion, finely chopped; two garlic cloves, finely chopped; half a tsp turmeric; a tsp moringa powder; a tsp dried methi leaves; a tsp ajwain seeds, a healthy dose of black pepper, and a pinch of chili flakes, and a tblsp nutritional yeast.

I could also have added for example some fresh herbs and some red bell pepper, or shredded carrot, zucchini, beetroot, ….

Then bake as you would any other pancake.

Here, two were cooled off and went in the rucksack for later, and two were served for breakfast with crumpled feta cheese and thick balsamico.