Name: Savory Chickpea and Asparagus Pancakes with Yogurt
Ingredients: 1/2 cup chickpea flour; 1/2 cup almond flour; 3/4 teaspoon sea salt; 1/4 teaspoon ground turmeric, plus more for garnish; 2/3 cup water, plus more as needed; 2 tablespoons garlic oil (see note); 2/3 cup frozen peas, thawed (or fresh, blanched); 1/2 bunch asparagus, trimmed and sliced in half lengthwise, plus shavings for garnish; 1 teaspoon finely grated lemon zest; oil or ghee for cooking; plain, unsweetened Greek or skyr yogurt, optional

Savory Chickpea and Asparagus Pancakes with Yogurt

Print Recipe Pin Recipe

Ingredients

1/2 cup chickpea flour
1/2 cup almond flour
3/4 teaspoon sea salt
1/4 teaspoon ground turmeric, plus more for garnish
2/3 cup water, plus more as needed
2 tablespoons garlic oil (see note)
2/3 cup frozen peas, thawed (or fresh, blanched)
1/2 bunch asparagus, trimmed and sliced in half lengthwise, plus shavings for garnish
1 teaspoon finely grated lemon zest
oil or ghee for cooking
plain, unsweetened Greek or skyr yogurt, optional

Instructions

Combine chickpea flour, almond flour, salt, and turmeric in a large bowl. Add water and garlic oil and stir to form a batter, adding additional water as needed. Stir in peas and lemon zest.
Heat a couple tablespoons of oil in a nonstick skillet over medium heat. Pour in pancake batter 1/4 cup at a time. Working quickly, arrange a few asparagus pieces on top of the batter, pressing down lightly. Cook until the bottom is crisp, about 4 minutes. Flip and continue to cook until asparagus is browned, about 4 minutes. Continue until all batter is used.
To serve, dollop pancakes with yogurt and top with asparagus shavings and a sprinkling of turmeric.

Notes

Note: To make a quick garlic oil, heat 2 tablespoons oil with 1 clove minced garlic in a small skillet over low heat. Cook, stirring, for about 1 minute.