New! Sesame Ginger Teriyaki

In a bowl, whisk together chickpea flour, milk, egg, and 1 tablespoon of the Sesame Ginger Teriyaki Sauce until smooth. Stir in green onion.

Heat a non-stick skillet over medium heat with a little olive oil.

Pour 1/4 of the batter into the skillet, swirling to form a thin crepe. Cook for 2 minutes per side. Repeat to make 4 pancakes.

Sauté spinach and carrots until wilted. 

Divide the filling among the pancakes, roll them up, and drizzle with the remaining sauce.