Make-Ahead Breakfast: Savory Chickpea Pancakes

March 13, 2015 | By | Reply More

chickpea pancakes

Recently, I’ve started working on my sweet tooth – by that I mean I’m trying to tame it. Although I’ll never cut out entire food groups or say “never again” to sugar, white flour, or alcohol (GASP!), I do have enough self-awareness to know when a habit isn’t serving me well. And, I’ve come to this realization with sugar.

So, in addition to replacing my near-nightly desserts with a cup of hot tea, I have vowed to replace my typical sweet breakfast – toast with jam, oatmeal with maple syrup, or yogurt with berries and honey – with a savory one at least a few days each week.

Then, something else happened. Mr. President took a job working in the city. He is up and out early in the morning to catch his train. Because he’s not hungry for breakfast first thing in the morning, he needs breakfasts that are easily portable and will reheat well in the office microwave (ewwww).

chickpea pankcakesSavory chickpea pancakes to the rescue! These pancakes, adapted from a Bon Appetit recipe, are light but filled with fiber from the shredded vegetables and protein from the chickpea flour. There’s not even the hint of sweetness here, and I still love them. I top mine with a generous dollop of full-fat goat yogurt, a sprinkle of ground sumac and cumin, chopped peppers and scallions, and if I have them, fresh herbs. You could easily substitute the vegetable filling – try combinations of spinach, chard, shredded carrots and zucchini.

This recipe as written makes 8 small (but filling) pancakes, but make them as big as you want. The batter can be made the day before and the prepared chickpea pancakes freeze and reheat well, too.

Ingredients

6 Tbsp. olive oil, divided

1 medium leek, white and pale green parts only, thinly sliced

Kosher salt and freshly ground pepper

1 cup shredded butternut or other winter squash

1 egg

3/4 cup chickpea flour

1/4 tsp. baking powder

Yogurt for topping

Chopped vegetables and fresh herbs of your choice for topping

chickpea pancakesStep one: 

2 Tbsp. olive oil

1 medium leek, white and pale green parts only, thinly sliced

Kosher salt and freshly ground pepper

1 cup shredded butternut or other winter squash

In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Add leek and season with salt and pepper. Cook for about 4 minutes until leek is softened. Add shredded squash and cook for another 4-5 minutes, or until squash is softened. Season again with salt and pepper if needed. Remove vegetables to a plate, let them cool and wipe out the skillet.

Step two:

1 Tbsp. olive oil

1 egg

3/4 cup chickpea flour

1/4 tsp. baking powder

In a medium bowl, whisk together the egg, chickpea flour, baking powder, 1 Tbsp. olive oil and 1/2 cup water. Let batter sit for five minutes. Next, add the reserved, cooled vegetables to the batter and stir just to incorporate and season lightly with salt and pepper. The batter will be almost like a latke batter and quite thick with all the vegetables. At this point, you can refrigerate your batter to use the next morning or continue on to make the chickpea pancakes right away. If you decide to make them the next morning, the batter will thicken up overnight. Thin it out with 1-2 Tbsp. water before you begin cooking.

Step three:

3 Tbsp olive oil

Yogurt for topping

Chopped vegetables and fresh herbs of your choice for topping

chickpea pancakesIn a large skillet, heat about 1 1/2 Tbsp. olive oil over medium-high heat. Wait until the skillet is nice and hot. The pan is hot enough when water droplets sprinkled into the pan dance and sizzle. Drop the batter into the skillet in scant 1/4 cupfuls to make 4 chickpea pancakes. Use a spoon to gently distribute the batter into rounds. Just as with traditional pancakes, cook these for a few minutes until you begin to see little bubbles on the surface of the pancakes and the side being cooked begins to brown. You can use your spatula to gently lift the edges to check the progress. Very carefully flip each pancake and cook about 2 more minutes until cooked through and browned on both sides.

Repeat this process with another 1 1/2 Tbsp. of olive oil added to the pan and the remaining batter. Either serve right away topped with yogurt, vegetables and herbs or cool the chickpea pancakes, refrigerate or freeze them, and reheat to enjoy later.

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Category: Breakfast, Fall, General, Recipes, Winter

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