SAVORY CHIPOTLE CHICKPEA PANCAKES WITH FRESH FARM EGG HOLLANDAISE SAUCE AND CHIPOTLE YOGURT DIP

Are you stuck in a rut making the same ol’ dinners week after week with little to no change? If you’re in the mood for something new and delicious, this recipe is definitely a win! Even the pickiest eater I know (my husband) raved about them for literally days! Total score!

Years ago, I discovered chickpea pancakes on a blog. I was intrigued and a bit skeptical. I followed her directions and served them with a tzatziki dip. The results were good….even impressive. But this new version I created blows those pancakes used to make out of the water! They boast the perfect texture of a pancake, yet they are packed with savory delicousness without the sugar. Loaded with protein and fiber, these scrumptuous cakes are super healthy, making them a great choice for any meal or snack during the day!

I served these with a freshly made warm hollandaise sauce and cold chipotle yogurt dip, but the possibilities are vast and numerous. Why not schmear them in hummus? Or pesto? How about a yummy olive tapenade? Even fresh salsa would make these babies sing.

When preparing these pancakes, prepare them in the same fashion you would as traditional pancakes–i.e. keep the batter a bit lumpy, don’t overmix, the batter should be medium runny (not too thick and not too thin), etc.

To make the hollandaise sauce, I use a double broiler, but if you don’t have one of those, you can place a metal or glass bowl over a pot of boiling water, making sure the bottom of the bowl does not touch the bottom of the pot. Just be sure you don’t overheat the eggs and be sure to keep stirring, stirring, stirring so they don’t stick to the pan or curdle.

Check out my blog post on how to make your own yogurt for the chipotle yogurt dip recipe here.https://sugarfreekoshermama.com/2021/03/01/homemade-yogurt-with-organic-berries/ .

Now that you have the basics, let’s get started! Bon appetit and l’chaim!

SAVORY CHIPOTLE CHICKPEA PANCAKES WITH FARM FRESH EGG HOLLANDAISE SAUCE AND CHIPOTLE YOGURT DIP

  • 1 CUP CHICKPEA FLOUR
  • 3/4 CUP WHOLE WHEAT FLOUR (I PREFER WHEAT MONTANA’S PRAIRIE GOLD VARIETY) OR GLUTEN FREE FOUR BLEND ALTERANTIVE
  • 2 EGGS
  • 1 TSP SALT
  • 1 TSP BAKING POWDER
  • 1/2 TSP BAKING SODA
  • 1 CUP MILK PLUS MORE IF NEEDED TO MAKE A MEDIUM THICK BATTER
  • 1 TBSP LEMON JUICE
  • 1/2 TSP CUMIN
  • 1 TSP CHIPOTLE POWDER
  • 1/2 TSP GARLIC
  • NOTE: ADJUST SPICES AS NEEDED, MAKING SURE YOU CAN SMELL THEM IN THE BATTER BEFORE BAKING. If you can’t smell them, you won’t taste them.
  • OPTIONAL: GREEN CHILES, JALAPENOS, OR ANY OTHER YUMMY ADD-IN

Mix together all dry ingredients. Beat eggs and add to batter. Stir in lemon juice Then, slowly stir in milk, being careful not to overmix. The batter can have a few small lumps. Stir in any wanted add-ins such as green chiles. Smell the batter. If you don’t smell the spices adequately, add more now.

Cook pancakes on a griddle or ceramic plated cook top. Keep in a warm oven on 195 F as they are finished cooking.

In the meantime, prepare the yogurt.

CHIPOTLE YOGURT DIP

  • 1 CUP YOGURT
  • 1-2 TBSP RICE WINE VINEGAR (TASTE AS YOU ADD TO DETERMINE THE AMOUNT OF ZING YOU WANT IN YOUR DIP)
  • 1/2 TSP SALT
  • 1/2 TSP CHIPOTLE
  • 1/4 TSP GARLIC POWDER

Mix all ingredients together. It should be the consistency of a thick dip. You may have to add a touch of milk to thin it. Adjust seasonings as needed.

When you have finished making the pancakes and dip, prepare the hollandaise sauce and eggs.

EGGS

Bring a small pan of water to a boil. When it is fully boiling, add your eggs and cook for three minutes Then, remove from the water and serve on top of the chickpea pancakes.

FARM FRESH EGG HOLLANDAISE SAUCE

  • 4 fresh farm egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup (1 stick) melted butter
  • 1/2 tsp salt
  • 1/4 tsp cayenne

Bring approximately 2 inches of water to a boil in a saucepot. Once it’s boiling, reduce heat to medium and keep it simmering.

Whisk 4 egg yolks with the lemon juice in a double broiler or a bowl which fits over the saucepot.

Place the double broiler over the simmering water and whisk until the eggs almost double in volume.

Slowly drizzle in the melted butter while whisking the mixture.

Continue to whisk the egg mixture until it is slightly thickened to approximately the consistency of paint. DO NOT LET IT GET TOO HOT OR THE EGGS WILL CURDLE.

As soon as the sauce is the consisteny of paint, turn off the burner and remove from the heat source.

Drizzle the hollandaise sauce over the eggs which are on top of the chickpea pancakes. Top with a dallop of the yogurt sauce and voila! A perfect 10 for dinner tonight!

God bless and l’chaim!

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