Go Back

Savory Eggplant Pancakes with Roasted Pepper Sauce

6

Pancakes:

  • 1 large eggplant
  • 2 tablespoons olive oil, and more for cooking pancakes
  • 1 cup coconut milk
  • 2 eggs
  • ¼ cup fresh basil, chopped
  • ¾ cup garbanzo bean flour
  • ½ cup oat flour
  • 2 tablespoon nutritional yeast
  • ½ teaspoon baking soda
  • 1 teaspsoon baking powder
  • ½ teaspoon garlic powder
  • ½ teaspoon za'atar
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Roasted Red Pepper Sauce:

  • 1 28- ounce jar roasted red bell peppers, or roast 2 large red peppers in oven, peel and deseed
  • ¼ cup fresh oregano, chopped
  • 1 teaspoons balsamic vinegar
  • 2 teaspoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • teaspoon cayenne pepper
  • Preheat oven to 375℉. Slice eggplant in half and brush with 2 tablespoons olive oil. Place on a baking sheet and roast until tender, about 30 minutes.
  • Scoop out eggplant flesh and chop. In a large bowl, combine eggplant with coconut milk, eggs, and basil.
  • In a small bowl, combine garbanzo flour, oat flour, nutritional yeast, baking soda, baking powder, garlic powder, za’atar, salt, and pepper.
  • Stir dry ingredients into wet until well combined.
  • Heat a large skillet. Add 1 tablespoon olive oil. Pour 1/3 cup of batter onto skillet. When pancake has small bubbles on surface flip to cook other side, about 2-3 minutes per side.

To make sauce:

  • Place all ingredients in a blender or food processor and blend until smooth. Serve at room temperature or warmed over pancakes.