1Drain chickpeas. Add drained chickpeas, milk, water, oats, flax seeds, baking powder, baking soda, onion powder, garlic powder and salt to a blender (large cup).

2Blend until smooth ~ 2 minute.

3Preheat a frying pan, preferably cast iron. Set heat to medium (induction #5). Brush or spray with oil and scoop the batter into the pan forming as many pancakes as it will fit. Cover the pan with a lid. Cook the pancakes for 2 minutes.

4Flip them over and cook, uncovered, for another 2 minutes. Repeat with the rest of the batter.

5Add pancakes to plates.

6Top with yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) almond protein powder to the yogurt and mix until incorporated.

7Garnish with spring onions and sprinkle with freshly ground black pepper.