Potato Chickpea Pancake

Warm up your oven to 450 degrees. In a large bowl, whisk together the chickpea flour, herbs de provence,  1 teaspoon of the garlic powder, and salt until they’re pretty evenly mixed together. Whisk in the veggie broth until there aren’t any lumps in the batter then set the bowl aside. Now slice up your potatoes and put them in a small bowl. Toss them together with the olive oil, the other teaspoon of garlic powder, and a pinch of salt. Nothing works better than your hands here so just toss that around until all the slices are coated. Easy stuff.

Grab a large, oven-safe frying pan or braiser and spread a little bit of non dairy butter or some more olive oil along the bottom and up the sides. Now place the potatoes with a little overlap all over the bottom of the pan until the whole bottom is covered. Sprinkle a little bit of your herb mix over the top of the potatoes and throw it in the oven for 12 minutes. You can clean up your kitchen or scroll through your phone now. You do you.

After 12 minutes the edges of the potatoes should have started browning just a little. Pull the pan out of the oven, pour the batter over the potatoes, then sprinkle the onions over the batter. Throw the whole mess in the oven and bake it for another 15 minutes until the edges of the pancake are browned and the middle looks nice and cooked. Let the pancake rest in the pan for 10 minutes.

Now take a small knife and run it around the edge of the pan to help loosen it up. Place a large plate on top of the pan and *carefully* flip that entire fucker over to release the pancake, potato side up. Sprinkle the top with a little lemon juice and some chopped chives. Cut into slices and serve warm or at room temperature.