Instructions

• In bowl, mix chickpea flour, nutritional yeast, and ¼ teaspoon salt.
• Add 1.3 fl oz (40 ml) of water and stir to form smooth paste. Let it sit for a few minutes. Add additional water if needed.
• Heat 1 teaspoon extra virgin olive oil over medium-low heat. Sauté spinach and chopped bell pepper for 3 to 5 minutes, or until soft. Add partially-cooked vegetables to batter and stir.
• Heat 2 teaspoons extra virgin olive oil in skillet over medium heat. Pour in batter and spread into circle.
• Cook uncovered for 5 minutes, until top sets. Cover for 1 to 2 minutes if needed. Carefully flip and cook 3 to 5 more minutes until fully cooked. Fold and serve immediately.