Whisk together the chickpea flour, water, and spices in a bowl with a spout until smooth
The mixture should be slightly thinner than pancake batter
Heat a non-stick pan over medium-high heat
Add about 1/3 of a cup of the batter into the hot non-stick pan. Swirl the pan to make the mixture even and thinner.
After about 30 seconds, flip it. Cook for another 30 seconds.
Repeat until the batter is gone or store the extra batter in an airtight container in the fridge
Build your "egg" sandwich however you like. I fold the "egg" pancake in half or quarters and put it on some toasted sprouted grain bread (use gf bread to make it gf) with avocado, spinach, vegan cheese, sriracha, mayo and mustard.
