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Savory Chickpea Flour & Scallion Pancakes With Greek Yogurt Caper Sauce

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Greek yogurt and chickpea flour pancakes

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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capers, greek yogurt, lemon, pancakes, savory, chickpea flour, garbanzo flour, scallions, panisse, socca, vegetarian, gluten free, meatless monday, kosher,

Chickpea flour and scallion pancakes

★★★★★ 4.5 from 2 reviews
  • Author: https://mayihavethatrecipe.com
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 25 1x
  • Category: Entree
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Ingredients

  • 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

  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 (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.

 

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capers, greek yogurt, lemon, pancakes, savory, chickpea flour, garbanzo flour, scallions, panisse, socca, vegetarian, gluten free, meatless monday, kosher,

Greek yogurt caper sauce

★★★★★ 4.5 from 2 reviews
  • Author: https://mayihavethatrecipe.com
Print Recipe

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

  1. Whisk together yogurt, lemon juice, salt and mustard, until smooth. Fold in capers and refrigerate until ready to serve

 

Greek yogurt and chickpea flour pancakes

 

Greek yogurt and chickpea flour pancakes

 

garbanzo flour and scallion pancakes

 

Greek yogurt and chickpea flour pancakes

Greek yogurt and chickpea flour pancakes

 

 

Chickpea scallion pancake

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  2. dana says

    These look & sound WONderful – thanks for posting! Could they be made without eggs, maybe using a flax or chia gel substitute??

    Reply

  7. 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!

    Reply

  9. 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!!!!!!!!!

    Reply

  10. 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!

    ★★★★★

    Reply

  13. 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.

    Reply

  14. 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.

    Reply

  18. 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!

    Reply
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