Cauliflower Chickpea Pancakes

In Dinner, Recipe by Jennifer

Cauliflower Chickpea Pancakes

Savory pancakes. Breakfast for dinner (or lunch).

These little morsels are made with chickpea flour which gives them a sweet, rich flavor and is also gluten free. After I made these I enjoyed playing around with many other vegetable + chickpea flour combinations in my mind. But for this first one I added grated cauliflower, pretty much a blank slate for flavor. If you want to tweak the recipe further try stirring in some cumin, coriander, and toasted fennel seed.

Cauliflower is one of the cancer-fighting cruciferous vegetables. It is anti-inflammatory and antioxidant-rich, and is beneficial to your heart and brain health. Although it is not a vibrant color like many other fruits and veggies, it is a great source of vitamin C, vitamin K, beta-carotene, and supports healthy digestion and detoxification.

Cauliflower Chickpea Pancakes3

These pancakes store very well in the refrigerator and make delicious leftovers. Pack a few on top of a green salad for lunch the next day. Pop in a container of plain yogurt with a pinch of turmeric and your co-workers will be envying your lunch.

Cauliflower Chickpea Pancakes
 
Author:
Ingredients
  • 6 tablespoons olive oil, divided
  • 3 green onion, chopped
  • ½ teaspoon kosher salt
  • black pepper
  • 1 cup cauliflower, grated in food processor or hand grater
  • 1 large egg
  • ¾ cup chickpea flour
  • ¼ teaspoon baking powder
  • ½ cup plain greek yogurt
  • ¼ cup fresh parsley, chopped
  • lemon, cut into wedges
Instructions
  1. Heat 2 tablespoons oil in a large pan. Add green onions and cauliflower and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer vegetables to a plate to cool. Wipe out skillet.
  2. Whisk egg, chickpea flour, baking powder, 1 tablespoon oil, ½ teaspoon kosher salt, pepper, and ½ cup water in a medium bowl. Set aside 5 minutes. Stir vegetables into batter until just coated.
  3. Heat 1 tablespoon oil in the large pan. Add ¼ cup batter to form each pancake, flatten gently. They are read to flip when bottoms are lightly browned and bubbles form on top. Flip pancakes and cook about 2 minutes longer. Transfer to platter covered with foil to keep warm. Heat 1 tablespoon of oil in pan for each batch of the remaining batter.
  4. Serve with yogurt, parsley, and lemon wedges.