It’s ramps season! I’m embarassed to say this is my very first time actually cooking ramps, but they are so delicious. Hence, the excitement over ramps season, which is only a few weeks during the spring. They are very limited in supply, as they grow very slowly, requiring up to four years to flower and reproduce. Ramps have a garlic and onion flavor, reminding me of Chinese chives. Get to your local farmer’s market before they’re gone! They really don’t need much, as they’re full of flavor, and complement the chickpea pancake perfectly. Simply saute the ramps in some olive oil and sprinkle with salt and pepper.

I had been meaning to try this pancake recipe over the last month. It’s supereasy and also very versatile. You can vary the different spices in the batter and/or top it with some whipped greek yogurt and lemon zest. The pancake is also superfilling and packs in 9 grams of protein per piece. This would be a perfect weekend brunch item 🙂

Ingredients:
4 large eggs
1/2 cup water
1/2 cup chickpea flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/4 teaspoon ground spice, such as cumin, sweet paprika, curry powder or garam masala
1 tablespoon olive oil or avocado oil

Procedure
1. Whisk the eggs in a bowl until well blended, then whisk in the water, chickpea flour, salt, pepper, baking powder, and the spice of your choice, until well combined and lump-free. Or to guarantee a lump-free batter, place all ingredients in a blender.

2. Heat the oil in a small nonstick skillet over medium-low heat. Pour in the egg mixture; cook undisturbed for about 5 minutes. Once the underside is set and lightly browned but the top isn’t fully set, carefully flip the omelet. (It helps to use one of those large pancake spatulas).Cook for about 1 minute more; the omelet is done once the second side is set.

3. Cut into quarters and divide between plates. Enjoy!