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A close up image of a tall stack of Savory Chickpea and Scallion Pancakes topped with Labneh Caper Sauce.

Savory Chickpea Pancakes with Labneh Sauce


Description

These vegan pancakes are full of protein and taste amazing. Similar to Socca from France, or Farinata from Italy, these pancakes are easy to make and fun for brunch, lunch, or dinner. Our savory chickpea pancakes are a delicious flavorful meal. 


Ingredients

Units Scale

For the chickpea pancakes

  • 3 tbsp extra virgin olive oil
  • 10 scallions, sliced, roots removed
  • 2 cups garbanzo bean flour also called chickpea flour
  • 1/2 tsp baking powder
  • 1 cup Labneh, you can also use low-fat or full-fat Greek Yogurt
  • 1 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 eggs
  • 1/2 cup low-fat milk
  • 2 tsp jarred marinated hot cherry peppers
  • Cooking spray

For the Labneh Caper Sauce

  • 1/2 cup labneh or plain Greek Yogurt
  • 2 tsp freshly squeezed Meyer lemon juice or regular lemon juice
  • 1/8 tsp salt
  • 1 tsp Dijon mustard
  • 2 heaping tsp drained capers, chopped

Instructions

For the chickpea flour pancakes

  1. In a large nonstick skillet, saute scallions in 1 tablespoon of the olive oil for 5 minutes, golden and tender. Set aside
  2. In a large bowl, combine chickpea flour, baking powder, yogurt, salt, pepper, the remaining 2 tablespoons of olive oil, eggs, milk, and hot cherry peppers. Mix until well incorporated and then fold in the cooked scallions
  3. Heat a nonstick skillet and spray with cooking spray. Pour 1 1/2 tablespoons of batter per pancake, flatten slightly, and cook at medium-low heat, 2-3 minutes per side.
  4. For the Labneh sauce whisk together yogurt, lemon juice, salt, and mustard, until smooth. Fold in capers and refrigerate until ready to serve
  5. Serve pancakes hot with Greek yogurt and caper sauce

Notes

  1. For a fluffier pancake separate the eggs, whip the egg whites to soft peaks and fold into the batter.
  2. These pancakes are better served freshly made. You can make the batter ahead of time and store it in the refrigerator for a day.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: International

Nutrition

  • Serving Size: 1 pancake
  • Calories: 76
  • Sugar: 1.8 g
  • Sodium: 205.7 mg
  • Fat: 4.1 g
  • Saturated Fat: 1.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 5.9 g
  • Fiber: 0.9 g
  • Protein: 4.1 g
  • Cholesterol: 28.1 mg

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