I have never been a fan of savoury breakfasts. However, the January issue of Bon Appetit magazine was full of various healthy eating ideas and one recipe that caught my interest was squash, leek, and chickpea pancakes. I made them this week and loved them! They remind me of one of my favourite Chinese appetizers, green onion pancakes, but healthier, since these pancakes are made with chickpea flour and also contain veggies. Having made them with both carrots and squash, I must say I prefer the taste and texture of the carrot pancake. Plus, I am curious to try this recipe as a sweet carrot pancake…(shallot and salt need to be omitted for that experiment)
3/4 cup chickpea flour
1/2 cup water
1 egg
1/4 tsp baking powder
1 tablespoon olive oil
salt to taste
1 cup grated squash or carrot
1 shallot finely chopped
salt and pepper to taste
plain yogurt and chopped parsley for serving
In a medium bowl, stir together chickpea flour and water, whisk in egg, olive oil, baking powder and salt. Let batter stand, as you cook the veggies.
In a oiled skillet over medium heat, saute shallots and squash until cooked through, about 2-4 minutes. Season with salt and pepper.
Stir cooked squash and shallot into chickpea batter (can be refrigerated overnight). Batter should have a thin, pourable consistency, add water if necessary.
Heat an oiled skillet (same one as above) over medium heat. Spoon 1/4 cupfuls of batter into skillet. Cook until bubbles form in the pancakes, flip and cook until browned. Repeat until batter is finished, about 6-8 pancakes. Serve immediately topped with yogurt and chopped parsley. If you have any leftover pancakes, they can be refrigerated and heated up in the toaster (homemade toaster pancakes!)
chickpea pancake topped with yogurt and parsley
