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