Cooked - Savory Chickpea Pancakes With Labneh Sauce

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Savory Chickpea Pancakes With Labneh Sauce

25.0

3 tbsp extra virgin olive oil

10 scallions, sliced, roots removed

2 cups garbanzo bean flour also called chickpea flour

½ tsp baking powder

1 cup Labneh, you can also use low-fat or full-fat Greek Yogurt

1 ½ tsp salt

⅛ tsp pepper

3 eggs

½ cup low-fat milk

2 tsp jarred marinated hot cherry peppers

Cooking spray

½ cup labneh or plain Greek Yogurt

2 tsp freshly squeezed Meyer lemon juice or regular lemon juice

⅛ tsp salt

1 tsp Dijon mustard

2 heaping tsp drained capers, chopped

In a large nonstick skillet, saute scallions in 1 tablespoon of the olive oil for 5 minutes, golden and tender. Set aside.
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.
Heat a nonstick skillet and spray with cooking spray. Pour 1 ½ tablespoons of batter per pancake, flatten slightly, and cook at medium-low heat, 2-3 minutes per side.
For the Labneh sauce whisk together yogurt, lemon juice, salt, and mustard, until smooth. Fold in capers and refrigerate until ready to serve.
Serve pancakes hot with Greek yogurt and caper sauce.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥞Pancakes

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 17 weeks ago

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