Gluten-free Pancakes I

Combine the chickpea flour, granulated sugar, and salt in a large mixing bowl, whisking together until well blended and no lumps remain.

Create a well in the center of the dry ingredients and add the water and fresh lemon juice, stirring gently until a smooth batter forms with a pourable consistency.

Let the batter rest for 5 minutes to allow the flour to fully hydrate and the leavening to develop.

Heat a non-stick skillet or griddle over medium-high heat and lightly coat with sunflower oil, wiping away excess with a paper towel.

Once the skillet is hot, pour approximately 1/4 cup of batter per pancake onto the surface, spacing them 2 inches apart.

Cook for 3-4 minutes until the bottom is golden brown and small bubbles begin to form on the surface, then flip carefully with a spatula.

Cook the other side for an additional 2-3 minutes until golden brown and cooked through.

Transfer finished pancakes to a warm plate and repeat with remaining batter until all is used.

Serve the pancakes warm, allowing each diner to add toppings of their choice.