Curry and Chickpea Pancakes

I made some chickpea pancakes (since I have chickpea flour for the vwav crepes I have yet to make). I found several recipes on line and this is what I ended up with:
1 cup chickpea flour
3/4 tsp salt
1/8-1/4 tsp baking soda
1/4 tsp turmeric
1/2 tsp ground corriander
1/2 tsp ground cumin
1/2-3/4 cup water
1/4 lemon, juiced.
3/4 cup peas (or any other veggies you like)

Mix together dry ingredients in a small bowl.

Add water and beat well (it can get a bit lumpy, just keep mixing). Mine was still a bit dry with just the 1/2 cup water so I added more until I reach pancake consistancy.

Mix in the lemon juice.

Mix in peas (or other veggies).

Heat and oil a pan. You'll want the pan to be totally heated before you put the batter in. Also, do not try the batter before it's cook. It tastes really funky, I did, please don't follow my example on that one! Once the pan is heated up scoop about 1/2 cup batter into the pan. Cook for about 5 minutes, or until it bubbles in the center and the cooked side is browned. Flip and cook another 5 minutes. These take a while but are so yum-E!!! You'll make 3 pancakes with this recipe, so adjust if you need more.

Here's my first one...it was a bit dry, so I added more water to the batter for the next two.
Then I made so veggie curry to go with the pancakes. Here's the recipe:
1 med onion, diced

2 tbsp curry powder

1 med sweet potato, peeled and diced

1 cup cauliflower florets

1 cup broccoli florets

1 cup diced carroted

1 can diced tomatoes, with juice

1 cup water.

Saute onions in some EVOO until soft.

Add curry powder and toast for about 1 minute, stirring constantly.

Add water and tomatoes, them all veggies. Simmer until potatoes are tender (about 30-45 minutes). Add more water as needed.

I served my curry over the pancakes and it was really good. It also makes a great leftover, so I had it for lunch a few days as well.