Savory Chickpea Pancakes with Avocado, Mint, and Ginger Chutney
MAKES 8
Ingredients
- Pancakes:
- 1 cup chickpea (garbanzo bean) flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cumin
- Dash or two chipotle powder or cayenne pepper
- 3 tablespoons extra virgin olive oil
- Chutney:
- 1 medium avocado (diced)
- 1/2 serrano pepper (seeded and finely chopped)
- 1/3 bunch cilantro (finely chopped)
- 8 sprigs mint (leaves picked and finely chopped)
- 2 tablespoons lime juice
- 1 tablespoon grated, peeled ginger root
- Kosher salt (to taste)
Optional Ingredients
- Roasted vegetables (chopped small)
- Microgreens
Directions
- In a medium mixing bowl, combine chickpea flour, salt, cumin, and chipotle powder. Slowly whisk in 3/4 cup water and 2 tablespoons olive oil to make a smooth pancake batter. Set aside to rest 15 to 20 minutes.
- Combine all chutney ingredients in a medium bowl. For a smoother chutney, pulse ingredients in a mini chopper or food processor. Cover and chill.
- Place a large nonstick skillet over medium heat. Drizzle 1 tablespoon olive oil into skillet and rotate pan to coat.
- Spoon 2 tablespoons batter onto skillet to form each pancake. Cook a minute or two, until bubbles form across pancakes and edges begin to dry. Flip and cook until golden on both sides. Remove to a warm plate and cover with a towel while cooking remaining pancakes.
- To serve, place a spoonful of chutney on each pancake. If desired, top with chopped roasted vegetables and garnish with microgreens.
Nutrition
- Calories: 120
- Fat: 9.0 g
- Saturated Fat: 1.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 160.0 mg
- Carbohydrates: 0.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 1.0 g
- Protein: 3.0 g