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.
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.
- 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
- 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.
- 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.
- 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.
- Serve with yogurt, parsley, and lemon wedges.