Instructions

• In a large mixing bowl, combine 1 1/2 cups chickpea/garbanzo bean flour, 2 1/4 cups water, 1 teaspoon kosher salt, 1/2 teaspoon red chili flakes, 1/2 teaspoon ground cumin, and 1/2 teaspoon ground turmeric. Whisk until the batter is smooth and free of lumps.
• Whisk in 1 teaspoon melted coconut oil until evenly incorporated.
• Stir in 1/4 cup finely chopped shallot, 1/4 cup green onion (finely chopped or sliced), 1 serrano pepper finely chopped, 2 tablespoons fresh cilantro chopped, and 2 tablespoons fresh parsley chopped. Let the batter rest 3–5 minutes.
• Preheat a large nonstick skillet over medium-high heat. Add a small amount of the 2 tablespoons ghee to the skillet and allow it to melt. Use a silicone brush or a folded paper towel to spread the ghee into a thin, even coat on the surface.
• Test the skillet by flicking a few drops of water onto it—when the drops sizzle the pan is ready. Pour 1/4 to 1/2 cup of batter into the skillet and immediately tilt and/or use the back of a spoon to spread the batter thinly and evenly across the bottom of the skillet.
• Cook the pancake until bubbles form around the edges and the bottom is golden brown, about 4–5 minutes. Carefully flip with a spatula and cook the other side until cooked through and golden, about 2–3 minutes more.
• Transfer the cooked pancake to a plate. Add a little more ghee to the skillet from the remaining 2 tablespoons as needed between batches, spreading it with a brush or paper towel each time.
• Repeat steps 5–7 with the remaining batter until all the batter is used. If the pancakes brown too quickly, reduce the heat slightly.