Switch up the classic avocado toast with a chickpea pancake topped with avocado, fried egg, feta and chili oil.
By Rachael Hartley
Avocado toast is still one of my favorite breakfasts, but as you can imagine, I like to mix it up to prevent boredom. Usually it’s playing with the toppings, but today, I’m mixing up the toast!
Someone from way back when I worked at the VA gave me this recipe for chickpea pancakes. It’s so simple. Just mix equal parts chickpea flour and water and season with salt and pepper to make the batter. It’s basically a riff on socca, a French chickpea pancake sold as street food in Nice. Scratch that. I just looked up a recipe. It is socca, minus olive oil.
No matter the name, it’s the perfect weekday morning pancake. You can even make it sweet by adding a teaspoon of honey or mashing in banana and a little extra water to thin. The dish looks complicated, but it honestly takes less than 10 minutes. You can find chickpea flour in most health food stores. It’s a fun gluten free flour to experiment with, probably my most frequently used after almond meal and buckwheat flour. I love to use it as a thickener in the vegetable, tomato and bean based soups I often make to use up leftovers.
You can also top these however you like. I went with a classic avocado and egg combination, adding feta cheese and arugula because that’s what we had on hand. Chili oil brought some heat, but you could certainly use chili flakes or hot sauce instead, or leave it off if you’re a wimp. For a vegan version, leave off the egg and feta and top with scrambled tofu or tempeh bacon and maybe a couple chopped olives.
- ¼ cup chickpea flour
- ¼ cup water
- Olive oil or olive oil spray
- 1 egg, preferably pastured
- ¼ avocado, sliced
- Feta cheese
- Handful of arugula
- Chili oil
- In a small bowl, whisk together chickpea flour and water. Season with salt and pepper.
- Heat a small pan on medium heat. Spray with olive oil or add a teaspoon of olive oil. When hot, pour in the chickpea batter. Cook until mostly set, about 4-5 minutes, then flip and continue cooking the other side 2-3 minutes. Remove from pan and set aside on a small plate.
- While the pancake is cooking, heat a small pan with olive oil or olive oil spray on medium heat. Crack and egg in, season the top with salt and pepper, and cook until whites are mostly set. Flip and cook 1 minute until whites are set and yolks are runny. Using a spatula, remove egg from pan and place on chickpea pancake.
- Top pancake with sliced avocado, a crumble of feta, and a handful of arugula. Drizzle lightly with chili oil and serve.