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.
Enjoy!
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Chickpea flour and scallion pancakes
Prep Time: 5 mins- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 25 1x
- Category: Entree
Prep Time:
Yield:
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Pin RecipeIngredients
- 1 tbsp olive oil
- 1 bunch of scallions, sliced (about 6–7 scallions)
- 2 cups garbanzo bean (chickpea) flour
- 1/2 tsp baking powder
- 1 cup plain low fat Greek yogurt (we used Chobani)
- 1 1/2 tsp salt
- 1/8 tsp pepper
- 2 tbsp extra virgin olive oil
- 2 eggs
- 1/2 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)
Instructions
- 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)
Notes
For a fluffier pancake separate the eggs, whip the egg whites to soft peaks and fold into the batter.
This pancakes are better served freshly made. You can make the batter ahead of time and store it in the refrigerator for a day.
Greek yogurt caper sauce
Ingredients
- 1/2 cup plain low fat Greek yogurt (we used chobani)
- 2 tsp freshly squeezed Meyer lemon juice or regular lemon juice
- 1/8 tsp salt
- 1 tsp dijon mustard
- 2 heaping tsp drained capers
Instructions
- Whisk together yogurt, lemon juice, salt and mustard, until smooth. Fold in capers and refrigerate until ready to serve
cindele says
HEY, THANKS FOR THE CHICKPEA FLOUR RECIPE GIRLS!!!!!!! AM HEADING TO THE KITCHEN RIGHT NOW TO MAKE THESE FOR SUPPER!!
★★★★
Vicky & Ruth says
Thank you Cindy! Remember that you can make the batter ahead and cook them right before serving! Please let us know what you think. Enjoy!!
dana says
These look & sound WONderful – thanks for posting! Could they be made without eggs, maybe using a flax or chia gel substitute??
Vicky & Ruth says
Yes, flax would work as an egg substitute. We used flax in our vegan corn cakes
and in our vegan double chocolate cake
dana says
thanks – will give them a try tonight 🙂
Vicky & Ruth says
Great ! let us know how they come out!
Christin@SpicySouthernKItchen says
What a wonderful savory pancake recipe! I have never used chickpea flour.
Vicky & Ruth says
That was our first time as well
Lokness @ The Missing Lokness says
The pancakes look fantastic and tasty. The yogurt sauce also looks good. I have never used chickpea flour, but I want to buy some and make this now. 🙂
Vicky & Ruth says
Thank you. Good opportunity to try chickpea flour!
Pamela @ Brooklyn Farm Girl says
My husband would love these, have got to try them! Thank you!
Vicky & Ruth says
My husband loved them!
Lee says
Great pictures and the food taste even better
Vicky & Ruth says
Thank you very much. I know you really enjoyed this recipe.
Kelly says
Hehe, I find it hard to stick to a recipe too without altering it a little bit. These scallion pancakes look amazing and sound so good! And I would probably put that Greek yogurt caper sauce on so many dishes – delicious!
Vicky & Ruth says
That’s the fun part about cooking, making each recipe your own. Again I was so impressed with your cake, it was so beautiful!
Consuelo says
I’m dying to try chickpea flour, these look amazing!
Vicky & Ruth says
Thanks
Ronnie Fein says
OH GOSH I haven’t even had breakfast and just looked at these and am famished now. What a great idea for brunch. This will be my brunch dish when my cousins come for their next sleepover. THANKS!!!!!!!!!
Vicky & Ruth says
Thanks Ronnie, we hope they like them!
Monet says
Haha. Your sister sounds like my sister. Always improvising with what’s on hand. These pancakes look just delicious. Love the yogurt sauce too!
★★★★★
Vicky & Ruth says
Thank you so much!
Whitney @ Jewhungry says
Beautiful recipe! Will HAVE to make this for my paleo client (minus the yogurt, sadly). Think a tehina sauce would go nicely?
Vicky & Ruth says
We think it will work great, not sure if we would add tahini to the batter though.
Cate @ Chez CateyLou says
These look delicious! I love the idea of a savory pancake. Thanks for the tip about beating the egg whites for fluffier pancakes – I will have to try that!
Vicky & Ruth says
Some like it dense, some like it fluffy…
Tamar Genger @joyofkosher says
I love chickpea flour, not only is it gluten free, but it is so sticky it makes a great batter that doesn’t need any egg in it. I make a few Indian inspired pakora recipes with it and they are always so good, but this recipe is so unique, I am really intrigued.
Vicky & Ruth says
Your indian inspired recipes sound really interesting. We are so happy we finally decided to try the pancakes.
Davida @ The Healthy Maven says
this recipe looks so good! I made a similar recipe using corn meal but have overdosed on corn meal thanks to the copious amounts of cornbread I’ve been eating lately. I think it’s time I changed it up with some chickpea flour.
Vicky & Ruth says
Ha ha ha, love corn bread too!
Mary Frances @ The Sweet {Tooth} Life says
Chick peas and greek yogurt and I’m on board! These are perfect sized and spiced and sound amazing. Talk about creative!
Vicky & Ruth says
Thank you very much! the heat from the marinated cherry peppers really makes this pancakes pop!
Kiran @ KiranTarun.com says
Love using chickpea flour in savory pancakes. Yummy stacks!
Alison@AliBabka says
I always have such bad luck with chickpea flour but i’m tempted to try savory pancakes! love this!
Vicky & Ruth says
They came our really good if we may say so…
Ashley says
I’ve never even seen chickpea flour before! But I absolutely love savory pancakes – such a nice change for breakfast. These sound delicious with the green onions and that greek yogurt sauce!
Vicky & Ruth says
I had never used before either, but we are glad we did!
Couldn't Be Parve says
These sound amazing. I don’t usually make savory pancakes but these look worth trying for sure!
Vicky & Ruth says
Thank you, it is fun to change things around once in a while!