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

Chickpea flour and scallion pancakes

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  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 25 1x


  • 1 tbsp olive oil
  • 1 bunch of scallions, sliced (about 67 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
  • 34 tsp vegetable oil to cook the pancakes (1 to 2 tsp per batch)


  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)


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.

  • Category: Entree