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
Preparation
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.
About this recipe
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.
