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Chickpea Flour Pancakes with Greek Yogurt Caper Sauce

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  • Author: Vicky Cohen and Ruth Fox
  • Total Time: 25 mins
  • Yield: 25 pancakes 1x


Try these tangy pancakes for a savory and gluten-free take on a breakfast favorite.




  • 1 tbsp olive oil
  • 1 bunch of scallions, sliced (about 67 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
  • 34 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



  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
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Category: Main
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