These are easy and quick to make, and also a healthy grab-and-go lunch if you are going to be out and about and with no even remotely healthy food within reach but only those train-station-sandwiches made with refined wheat and filled with highly processed meat/cheese/whatever, not to mention E-numbers, that are being peddled wherever you look when on the move in and around Berlin.

The quantities below can of course be doubled or trippled and the pancakes then frozen.

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. Let rest while you prepare the rest of the ingredients.

Then add 1 tblsp baking soda (natron), 2 tblsp psyllium husk, 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.

Other ingredients can be chopped red bell pepper, aged black garlic, curry leaves, nori strips, fresh herbs, shredded beetroot, chopped olives, crumpled feta cheese, a tsp amla powder, ……

Then bake as you would any other pancake.

If you do not need to eat them right away or within a day or two, freeze them in order to be able to grab them and put them in your rucksack for a lunchbreak when out walking.