Chana Vegetable "Flat" Bread

I posted this "flatbread" recipe recently and have since modified it many different ways to make pancakes the children will not leave alone.

Ingredients

2 cups chana flour
2 cups water
3 eggs
2 tblsp melted coconut oil
2 cups mixed vegetables (we have also used California or Chinese mix) small green onions (cut into small pieces) garlic powder
paprika
lemon pepper
1 tsp sea salt
3 tblsp baking powder
2-3 tblsp horseradish (may be omitted or to taste)
2-3 tsp mustard (I prefer Dijon)
1 tblsp Miracle Whip or preferred mayo (may be omitted)

Directions

In a large mixing bowl, beat eggs until well blended and frothy.
Add the water, chana flour and oil.
Stir until well mixed.
Stir in the vegetables, onion, horseradish, mustard, Miracle Whip, salt and other seasonings.
Mix well again until the batter is smooth and easily mixed.
Add the baking powder, the batter should start to rise as you are stirring.
This action adds lift to the cakes and makes them light and fluffy when they are cooked.
Stir only long enough to mix the baking powder in well.
Spray a stove top drying pan or pancake griddle with safe spray.
Wait until the pan is spitting hot and then spread the batter out in the centre of the frying pan.
Make the first cake small for a "test".
Subsequent cakes will be made large, about the size of a pita or a donair wrap.
Wait until the cake shows bubbles all over the top, then flip.
Waiting for the bubbles allows the one side to cook stiff and golden and then it will be able to support the wait of the remaining batter when it is flipped.
Cook until golden on the second side.
Put on a plate left warming in the oven to keep all cakes warm until served.

Serve as a side dish with curried fish and rice or with curried beef or chicken.

Also works well as a "wrap" for sandwiches and freezes well but place an individual sheet of wax or parchment paper between each pancake before freezing so they are easier to separate when frozen.

Variation: Some of the chana can be replaced with sweet rice flour, or with potato flour. If you use potato flour I would not use more than 1/2 cup and might up the baking powder a little as well. Garfava and sorghum may also work well.

Variation: Skip the vegetables and spices, and sugar to taste and your favourite berries ( we used blackberries we picked fresh this year!) and my son did stawberries and chocolate chips.