Chickpea Flour Pancakes with Greek Yogurt Caper Sauce

Try these tangy pancakes for a savory and gluten-free take on a breakfast favorite.
By Vicky Cohen and Ruth Fox
Chickpea Flour Pancakes with Greek Yogurt Caper Sauce

Chickpea Flour Pancakes with Greek Yogurt Caper Sauce
 
Prep Time
Cook Time
Total Time
 
Try these tangy pancakes for a savory and gluten-free take on a breakfast favorite.
Author:
Recipe Type: Main
Serves: 25 pancakes
Ingredients
Pancakes
  • 1 tbsp olive oil
  • 1 bunch of scallions, sliced (about 6-7 scallions)
  • 2 cups garbanzo bean (chickpea) flour
  • ½ tsp baking powder
  • 1 cup plain low fat Greek yogurt (we used Chobani)
  • 1½ tsp salt
  • ? tsp pepper
  • 2 tbsp extra virgin olive oil
  • 2 eggs
  • ½ cup low fat milk
  • 2 tsp jarred marinated hot cherry peppers
  • 3-4 tsp vegetable oil to cook the pancakes (1 to 2 tsp per batch)
Greek yogurt sauce
  • ½ cup plain low fat Greek yogurt (we used chobani)
  • 2 tsp freshly squeezed Meyer lemon juice or regular lemon juice
  • ? tsp salt
  • 1 tsp dijon mustard
  • 2 heaping tsp drained capers
Instructions
Pancakes
  1. In a large non stick skillet, saute scallions in 1 tablespoon of olive oil for 5 minutes, until tender. Set aside
  2. In a large bowl, combine chickpea flour,baking powder, yogurt, salt, pepper, olive oil, eggs, milk and hot cherry peppers. Mix until well incorporated and fold in cooked scallions
  3. Heat 1-2 teaspoons of vegetable oil in a non stick skillet. Pour about 2 tablespoons of batter per pancake and cook at medium heat, 2-3 minutes per side
  4. Serve hot with Greek yogurt and caper sauce
Greek yogurt sauce
  1. Whisk together yogurt, lemon juice, salt and mustard, until smooth. Fold in capers and refrigerate until ready to serve
No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: