Think of these pea-infused savoury pancakes as a blank canvas ready to welcome all sorts of toppings such as smoked fish, a slick of hummus, or even just melted butter. And don’t forget to sprinkle on some additional pea shoots.
Made by grinding up dried chickpeas into a fine powder, garbanzo bean flour contains higher amounts of protein and dietary fibre than typical types of flour such as whole wheat. You can also use it in pizza crusts, flatbreads, crackers, crepes, and muffins.
3 large organic eggs
1 cup (250 mL) cottage cheese
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
1/2 cup (125 mL) garbanzo bean (chickpea) flour
1 garlic clove, minced
2 tsp (10 mL) lemon zest
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped pea shoots
3 Tbsp (45 mL) chopped chives
In food processor or blender, blend together eggs, cottage cheese, oil, flour, garlic, lemon zest, and salt. Pulse in pea shoots and chives.
Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup (60 mL) at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook until pancakes are browned on bottom and centres are just cooked through, about 1 minute longer. Let pancakes cool on metal rack while you prepare remaining batter. You should get at least 10 pancakes.