Combine the flour, salt, baking powder, and curry powder in a medium bowl. Slowly add the almond milk and water, whisking until smooth.
Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes. (I made the pancakes a little smaller, yielding 12.)
Curried Garbanzo Beans
Heat a large saucepan over medium to low heat. Spritz on a little cooking spray, then add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
Mash the garbanzo beans by hand or in a food processor. Add the garbanzos and tomato paste to the saucepan, stirring until heated through.
Coconut Curry Sauce
Heat a saucepan over medium heat. Spritz on a little cooking spray, then add the onion and garlic. Cook for 5 minutes or until soft.
Add the cumin, seal salt, and curry powder, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.
Gradually whisk in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
Reduce heat to medium-low and simmer for about 30 minutes.