Chickpea Flour Pancakes with Greek Yogurt Caper Sauce
- Total Time: 25 mins
- Yield: 25 pancakes 1x
Description
Try these tangy pancakes for a savory and gluten-free take on a breakfast favorite.
Ingredients
Pancakes
- 1 tbsp olive oil
- 1 bunch of scallions, sliced (about 6-7 scallions)
- 2 cups (480 ml) garbanzo bean (chickpea) flour
- 1/2 tsp baking powder
- 1 cup (240 ml) plain low fat Greek yogurt (we used Chobani)
- 1 1/2 tsp salt
- ⅛ tsp pepper
- 2 tbsp extra virgin olive oil
- 2 eggs
- 1/2 cup (120 ml) 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
- 1/2 cup (120 ml) plain low fat Greek yogurt (we used chobani)
- 2 tsp freshly squeezed Meyer lemon juice or regular lemon juice
- ⅛ tsp salt
- 1 tsp dijon mustard
- 2 heaping tsp drained capers
Instructions
Pancakes
- In a large non stick skillet, saute scallions in 1 tbsp of olive oil for 5 minutes, until tender. Set aside
- 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
- Heat 1-2 tsp of vegetable oil in a non stick skillet. Pour about 2 tbsp of batter per pancake and cook at medium heat, 2-3 minutes per side
- Serve hot with Greek yogurt and caper sauce
Greek yogurt sauce
- Whisk together yogurt, lemon juice, salt and mustard, until smooth. Fold in capers and refrigerate until ready to serve
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 pancakes
- Calories: 180
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Frequently Asked Questions
Are these pancakes gluten-free?
Yes — the batter uses 2 cups of garbanzo bean (chickpea) flour as the only flour, with no wheat or all-purpose flour. The excerpt specifically describes them as a gluten-free take on a breakfast pancake.
What are marinated hot cherry peppers and what do they do in this batter?
Marinated hot cherry peppers are small, tangy, mildly spicy pickled peppers sold jarred. The recipe uses just 2 tsp stirred into the batter along with scallions to give the savory pancakes a subtle heat and acidity that plays off the creamy Greek yogurt caper sauce.
Should the Greek yogurt caper sauce be made ahead?
Yes — the sauce instructions say to refrigerate it until ready to serve. It is quick to make: whisk together 1/2 cup Greek yogurt, 2 tsp Meyer lemon juice, 1/8 tsp salt, and 1 tsp Dijon mustard until smooth, then fold in 2 heaping tsp drained capers. Making it first lets the flavors meld while you cook the pancakes. 
