Savory Chickpea Pancakes with Green Onions
In looking for a snack idea for Riley that included some healthy fats with protein, I came to making these little chickpea pancakes. I had some green onions in need of trimming in the garden so I decided to make these savory and they came out incredibly delicious! She enjoyed these with some orange slices on the side for a snack this day and really seemed to love the flavor.
Feel free to mix up the herbs, use fresh garlic if you’d prefer, or make these sweet with some maple syrup or apple sauce instead. They really are simple and could be made into a meal if served alongside some potatoes, veggies, and a sauce. I hope you enjoy if you try them too!
x Jessie
SAVORY CHICKPEA PANCAKES
Makes 8 small pancakes. This recipe can be scaled up for however many you’d like to prepare.
1/2 cup chickpea flour
1/4 cup almond flour
scant 1/4 teaspoon sea salt
1/8 teaspoon garlic powder
1/2 teaspoon baking powder
handful of finely sliced green onions green part only
1/2 cup soy milk unsweetened
Instructions:
Whisk the dry ingredients together, add the green onions, then the soy milk, and whisk further until smooth.
Set the batter aside for 10 minutes while you warm a pan over medium-high heat on the stove.
Lightly spray the pan with avocado oil (or similar, if needed) and spoon the batter to form little pancakes.
Cook for around 3 minutes, or until there are little bubbles popping and the surface is looking firm.
Cook for an additional 2 to 3 minutes on the second side.
Transfer to a wire rack and let cool, or serve right away (these are best fresh).
Store leftover, cooled, pancakes in an airtight container in the fridge and enjoy within a day or two for best texture.