Savory Chickpea Pancakes with Garlicky Spinach and Yogurt
Ingredients
Makes
- 1 cup chickpea flour
- 2 teaspoons baking powder
- ½ teaspoon ground cumin
- 1 cup whole milk
- ½ cup shredded carrot (about 1 medium carrot)
- ½ cup shredded zucchini (about 1 small zucchini)
- 4 tablespoons olive oil, separated
- 20 ounces frozen spinach
- 2 garlic cloves
- 1 tablespoon lemon juice
- 1 cup unsweetened whole milk Greek-style yogurt
Preparation
- Step 1: Prepare the Batter
- Whisk the chickpea flour, baking powder, and cumin in a mixing bowl.
- Slowly whisk the milk into the dry ingredients to form a smooth batter. Set aside.
- Wash, dry, and shred the carrot and zucchini.
- Warm 1 tablespoon of oil in a skillet set on medium heat. When it shimmers, add the veggies and stir to coat.
- Cook until soft, about 5 minutes.
- Remove the skillet from the heat. Cool, then stir the veggies into the batter.
- Step 2: Cook the Pancakes
- Warm 2 tablespoons of oil in a skillet set on medium-high heat. Swirl to coat the pan.
- Add spoonfuls of batter, using the back of the spoon to gently flatten each scoop into a pancake. Cook until the bottoms are golden, about 3 minutes.
- Flip, then cook to brown the other side, about 2 minutes more. Transfer to a plate. Repeat until all batter is used.
- Step 3: Prepare the Spinach
- Defrost the spinach. Squeeze the greens to remove as much water as possible.
- Peel and mince the garlic.
- Warm the remaining 1 tablespoon of oil in the skillet set on medium heat. When it shimmers, add the garlic and stir to coat. Cook until fragrant, about 1 minute. Turn off the heat.
- Stir the spinach into the garlic oil. Add the lemon juice and stir to combine.
- Scoop some spinach and yogurt onto the child’s plate and top with the cooled pancakes. Exact serving size is variable.
- Cooked pancakes keep in an air-tight container in the fridge for 4 days or in the freezer for 2 months.