Garbanzo Quinoa Amaranth Frittata Batter
2 cups Garbanzo bean flour
1 cup Quinoa flour
1 cup Amaranth flour
2 Tbl Nutritional Yeast
1 1/2 tsp Himalayan Pink Salt or Sea salt
1 tsp Baking Powder
1/4 cup Lemon juice
3 cups Filtered water
1 Tbl Coconut oil, plus more as needed
2 cups Small diced variety of veggies (zucchini, bell peppers, mushrooms, onions, garlic, etc.)
Mix together flours, yeast, salt and baking powder. In a separate bowl blend water and lemon juice. Add wet ingredients to dry and mix until a smooth batter forms. Add more water as needed to create a smooth, pancake batter.
Lightly sauté diced veggies to soften. Add sautéed veggie mix to batter and blend well.
Use roughly 1/4 cup batter and cook in a pan on medium high heat with a bit of the coconut oil. Cook until bubble appear and edges appear done, flip and continue cooking until both sides are golden brown.
Serve with Avocado herb dressing, vegan yogurt, and a lightly dressed spring salad mix.
Avocado Herb Dressing
1 Tbl Apple Cider Vinegar
1 Tbl Lime Juice
1 Tbl Lemon Juice
1 1/2 Tbl Red onion, small dice
1 garlic clove, minced
1 Avocado
1 cup Cilantro
1 cup Basil
1/2 cup Olive oil
In a high speed blender, blend all ingredients except olive oil. Once blended, reduce speed to low and drizzle in oil to incorporate.