Originally published in the Today’s Parent July/August 2018 issue. Photo by Erik Putz.
Chickpea Pancakes with Summer VegetablesBy Chatelaine
Pancakes for dinner? Yes, please. These savoury hotcakes are packed with protein and, topped with in-season veggies, provide a perfectly balanced meal.
- 1 1/4 cups chickpea flour , preferably Bob's Red Mill Garbanzo Bean Flour
- 1 tsp salt , divided
- 1/2 tsp baking powder
- 1 1/4 cups milk
- 1 egg
- 1/4 cup olive oil , divided
- 1 1/2 cups corn kernels
- 1 1/2 cups halved green beans
- 1 pint cherry tomatoes , halved (about 2 cups)
- 1/3 cup sour cream
- 1/4 cup basil pesto
- 8 small bocconcini , torn in pieces
- Whisk chickpea flour, ¾ tsp salt and baking powder in a large bowl. Add milk, egg and 2 tbsp oil, whisking until no lumps remain.
- Heat a large non-stick frying pan over medium. Add 1 tsp oil, then pour ½ cup batter into pan and cook until bubbles form on top, 1 to 2 min. Flip, then continue to cook until bottom is golden brown, about 1 more min. Transfer pancake to a plate. Repeat with remaining batter, adding more oil as needed. Cover pancakes with foil to keep warm.
- Heat 1 tbsp oil in the same pan over medium-high until hot. Add corn and ¼ tsp salt, and sauté until slightly charred, 3 min. Stir in green beans and continue cook for 1 min. Add ¼ cup water, then cover and steam until green beans are tender, 2 min. Stir in tomatoes just until warmed through, about 1 min.
- Stir sour cream and pesto in a small bowl. Top pancakes with vegetables, drizzle with sour cream–sauce and top with bocconcini.
Chickpea flour, also called garbanzo bean flour, is gluten-free and high in protein. Look for it at the bulk food store, in the flour section of grocery stores or a health food stores.
Nutrition (per serving)
- 20 g,
- 49 g,
- 32 g,
- 10 g,
- 832 mg.
- Excellent source of
- Vitamin A