If there’s one thing my sister Vicky is known for, besides her fabulous dinner parties of course, is definitely not being able to follow a recipe. I’m serious. Ironic, isn’t it??
A few days ago, as I walked into her kitchen, I was greeted with a big “Here, try this!!”. So I did. And it was very good. When I asked her what it was, her answer was “Well, I was looking for recipes using chickpea flour, and found something called panisse that looked interesting. But I also found something called socca. So I sort of put them both together, and came up with this!”
I couldn’t help it but to start laughing. Only my sister could get this excited about such an invention. And I know exactly why.
Our good friend Cindy asked us if we had any recipes with chickpea flour and oh no!! We didn’t! How was that possible? We pride ourselves on using new ingredients and being on top of all the new food trends! Chickpea flour is a wonderful gluten free alternative, and we had not used it yet!
We had to so something about that… So there you have it! Inspired by our friend’s request, the current gluten free trend, a couple of recipes we found and some wonderful Greek yogurt courtesy of our friends at Chobani.
- 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
- ⅛ 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)
- In a large non stick skillet, saute scallions in 1 tablespoon 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 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
- Serve hot with Greek yogurt and caper sauce (recipe follows)
This pancakes are better served freshly made. You can make the batter ahead of time and store it in the refrigerator for a day.
- ½ cup 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
- Whisk together yogurt, lemon juice, salt and mustard, until smooth. Fold in capers and refrigerate until ready to serve