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Herbed Chickpea Flour Pancakes

Herbed Chickpea Flour Pancakes

Craving something unique and delicious? Try these Herbed Chickpea Flour Pancakes that are packed with flavor and nutrition! Light yet filling, they make a perfect dish for any meal. Enjoy a delightful experience with every bite that will have you coming back for more!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • ¼ cup Tahini
  • 1 teaspoon Lemon zest
  • 2 tablespoons Lemon juice
  • 1 ½ teaspoons Agave nectar
  • Sea salt to taste
  • ¼ cup Cold water
  • ½ lb Asparagus tough ends trimmed
  • 6-7 Radishes cut into quarters
  • 2 teaspoons Avocado oil
  • 1 teaspoon Za’atar spice blend
  • Sea salt and ground black pepper, to taste
  • ⅔ cup Chickpea flour
  • ⅓ cup Flat leaf parsley leaves finely chopped
  • ¼ cup Fresh dill leaves finely chopped
  • 1 Green onion finely chopped
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Nutritional yeast
  • 1 teaspoon Onion powder
  • ½ teaspoon Fine sea salt
  • Few twists of ground black pepper
  • ⅔ cup Water
  • Oil for cooking

Equipment

  • Food Processor
  • Oven
  • Baking Sheet
  • Frying Pan
  • Blender
  • Whisk
  • Chef's Knife

Method
 

  1. Preheat your oven to 400°F. This ensures that your vegetables will roast evenly and develop a wonderful flavor.
  2. Make the zesty lemon tahini. In a small bowl, whisk together tahini, lemon zest, lemon juice, agave nectar, and salt. Once combined, add the cold water. Start by whisking slowly to incorporate the ingredients. Gradually whisk more vigorously until the mixture is creamy, slightly pale, and smooth. Set aside in the refrigerator until you’re ready to use it. This sauce can enhance your pancakes and will keep for up to a week in the fridge.
  3. Now, let’s roast the vegetables! Line a baking sheet with parchment paper. Place the asparagus and radishes on the baking sheet. Drizzle with avocado oil and sprinkle with za’atar spice blend, salt, and pepper. Toss everything to coat and arrange the vegetables in a single layer. Slide the baking sheet into the preheated oven and roast the veggies for about 20 minutes, or until they’re slightly tender and browned on the edges. You’ll love the aroma wafting through your kitchen!
  4. While the vegetables are roasting, let’s prepare the pancake batter. In a medium bowl, whisk together chickpea flour, flat leaf parsley, dill, green onion, turmeric, nutritional yeast, onion powder, salt, pepper, and water. Keep whisking until you achieve a smooth batter with minimal lumps. This is going to be the base of your pancakes!
  5. Heat a sauté pan or crepe pan over medium heat. Swish some oil around in the heated pan to prevent sticking. Pour half of the pancake batter into the pan. Allow the pancake to cook until it’s golden on the underside and you see little bubbles poking through the surface, about 1 ½ minutes. Flip the pancake over and cook for another minute until the other side is browned and the pancake feels firm in the middle. Repeat this process with the remaining batter, adding a little oil as needed.
  6. Serve your Herbed Chickpea Flour Pancakes warm, topped with the roasted vegetables and drizzled with the zesty lemon tahini. Enjoy a delightful meal that combines flavors and textures beautifully!

Notes

  • Tip 1: I went for spring-y vegetables like asparagus and radishes because we’re coming up on that season. Feel free to roast or saute whatever vegetables you’d like to go along with.
  • Tip 2: The lemon zest is so key! Makes the tahini sauce truly lemon-y. I use a Mircoplane to zest.
  • Tip 3: My favourite tahini brands are Seed + Mill and Soom.
  • Tip 4: Any soft/leafy herbs are great here (cilantro, basil, parsley, dill)! I love using this recipe as landing spot for any extra herbs in the fridge that I need to use up.