Chickpea Pancakes With Greens and Cheese
Chickpea Pancakes with Greens and Cheese are a delightful fusion of hearty and wholesome flavors, perfect for elevating any meal. These savory creations combine tender kale, crispy Brussels sprouts, and melty cheddar for an irresistibly comforting dish.
Inspired by Aliza Abarbanel’s go-to work-from-home lunch, these pancakes are versatile enough to incorporate any leftovers in your fridge. The nutty chickpea flour base is paired with vibrant greens and a spicy kick of hot sauce.
Topped with tangy yogurt and more hot sauce, this dish balances richness and freshness beautifully. Ideal as a satisfying solo meal or a shareable snack, these pancakes will quickly become a favorite.
Chickpea Pancakes with Greens and Cheese: Key Ingredients
- Chickpea Flour: The nutty foundation that creates tender, protein-packed pancakes, setting the stage for rich and savory flavors.
- Sharp Cheddar Cheese: Melty and bold, it ties everything together with irresistible creaminess.
- Tuscan Kale: Vibrant and earthy, this nutrient-dense green adds depth and texture.
- Brussels Sprouts: Crisp and caramelized, they bring a subtle sweetness and a touch of crunch.
- Red Onion & Garlic: A dynamic duo that infuses the dish with aromatic warmth and robust flavor.
- Hot Sauce: A zesty kick that balances the richness and keeps your taste buds intrigued.
Recipe Tips
- Hydrate the Chickpea Flour Properly
Allow the chickpea flour batter to rest for at least 10 minutes or up to an hour before cooking. This step is crucial for the flour to fully hydrate, ensuring the pancakes are soft, cohesive, and easy to flip. Skipping this step can result in brittle or grainy pancakes. - Use Fresh, Thinly Sliced Greens
Thin slicing is key when preparing kale and Brussels sprouts for this recipe. It ensures even cooking and an appealing texture. If using tougher greens like Tuscan kale, massage them lightly with a pinch of salt before cooking to enhance their tenderness. - Master the Art of Swirling the Batter
When pouring the batter into the pan, immediately swirl it to form a thin, even pancake. This technique helps achieve the desired crispy edges and ensures the pancakes cook evenly, creating the perfect base for your savory filling.
What to Serve with Chickpea Pancakes
- Simple Side Salad
Pair these pancakes with a refreshing side salad of mixed greens, cherry tomatoes, and a light vinaigrette. The crisp, acidic notes balance the dish’s richness beautifully. - Roasted Vegetables
A platter of roasted sweet potatoes, carrots, or beets complements the savory pancakes with earthy sweetness and adds a touch of vibrant color to your plate. - Spicy Tomato Chutney
A zesty chutney or salsa with bold flavors and a bit of heat amplifies the pancakes’ spice and adds an extra layer of complexity to the dish.
FAQ
- Can I make the batter ahead of time?
Yes, the batter can be prepared and stored in the refrigerator for up to 24 hours. Stir it well before using, as it may thicken slightly. - Can I use other types of cheese?
Absolutely! While sharp cheddar adds a bold flavor, cheeses like Gouda, Fontina, or Gruyère work wonderfully as substitutes. - Are these pancakes gluten-free?
Yes, they are naturally gluten-free, as chickpea flour does not contain gluten. However, ensure any additional ingredients, like hot sauce, are labeled gluten-free. - What can I substitute for kale?
Spinach, Swiss chard, or even collard greens are excellent alternatives. Adjust cooking time as needed, as these greens may wilt more quickly than kale.
Chickpea Pancakes With Greens and Cheese
Chickpea Pancakes with Greens and Cheese are a delightful fusion of hearty and wholesome flavors, perfect for elevating any meal. These savory creations combine tender kale, crispy Brussels sprouts, and melty cheddar for an irresistibly comforting dish.
Ingredients
- ½ cup chickpea flour
- 1 medium red onion thinly sliced
- 4 garlic cloves smashed
- 1 cup Brussels sprouts finely shredded
- 1 small bunch Tuscan kale stems removed, leaves thinly sliced
- 4 oz. sharp cheddar cheese grated
- 2 tsp. hot sauce with extra for serving
- Plain yogurt for garnish
- 3 Tbsp. olive oil plus 4 tsp., divided
- Kosher salt to taste
Instructions
- Preheat your oven to 350°F. In a small bowl, whisk together the chickpea flour, ½ cup plus 2 tablespoons of cold water, 1 tablespoon of olive oil, and a pinch of kosher salt. Allow the mixture to rest for a minimum of 10 minutes, and up to 1 hour, to properly hydrate the flour.
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced onion, garlic, and shredded Brussels sprouts. Cook while tossing occasionally until the vegetables are softened and lightly caramelized, approximately 3 minutes. Incorporate the sliced kale and continue cooking, stirring frequently, until the greens are tender, about 3 minutes. Stir in the hot sauce, season with salt, and mix thoroughly. Transfer the mixture to a medium bowl and set aside. Clean the skillet.
- Return the skillet to medium-high heat and coat it with 1 teaspoon of olive oil. Pour ¼ cup of the batter into the center of the skillet and quickly swirl it to create a thin pancake, approximately 6–7 inches in diameter. Cook until the underside is golden brown and the edges are crispy, roughly 2 minutes. Flip the pancake and cook the other side until lightly browned, about 1 minute. Remove and place on a rimmed baking sheet. Repeat with the remaining batter, adding 1 teaspoon of oil for each pancake, to yield 4 in total.
Notes
Distribute the vegetable mixture evenly between two pancakes, topping with the grated cheese. Layer the remaining two pancakes on top. Bake in the preheated oven until the cheese has melted, about 6–8 minutes.
Serve warm, garnished with plain yogurt and additional hot sauce, as desired.
