Food Gardening Network

Growing Good Food at Home

Mequoda Publishing Network

Fennel and Kale Pancakes

Something new and unique for breakfast—savory pancakes! Breakfast pancakes don’t always have to be sweet and maple-syrupy. Give these pancakes a try to mix up your Sunday breakfasts. Delicious and easy to make!

Print
Chickpea pancake

Fennel and Kale Pancakes

  • Author: Norann Oleson
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2 1x

Ingredients

Scale
  • 1/2 cup chickpea flour
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt
  • 3 garlic cloves, peeled and divided
  • 1 15-ounce can chickpeas, drained
  • 1 tablespoon curry powder
  • 1 small bunch Tuscan kale, stemmed and leaves torn
  • 1 small fennel bulb, fronds (the leafy top) removed, and very thinly sliced
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Whisk together chickpea flour, 1 tablespoon oil, pinch of salt, and 1/2 cup warm water in a medium bowl. Let sit for up to 1 hour, so flour mixture hydrates.
  2. Heat 2 tablespoons oil and 2 garlic cloves over medium heat in a nonstick skillet for about 3 minutes, until garlic cloves are lightly browned.
  3. Add chickpeas and increase to medium-high heat, cooking 6 to 8 minutes until chickpeas are lightly browned.
  4. Add curry powder and toss to coat chickpeas. Season with salt.
  5. Add kale pieces to pan and cook for 2 minutes, until kale wilts.
  6. Transfer skillet contents to a medium-sized bowl, add fennel, and toss to combine.
  7. Grate remaining garlic into a small bowl, whisk in tahini, lemon juice, 2 tablespoons oil, and 2 tablespoons water until thick and smooth. Season with salt.
  8. In skillet, heat 1 1/2 teaspoons oil over medium-high, and add half of the flour batter to the center of the skillet until it spreads out to a thin 7-inch pancake. Cook about 2 to 3 minutes, undisturbed, until browned and crisp on the bottom.
  9. Flip the pancake and cook on the other side for about 1 minute. Transfer pancake to a plate and repeat with remaining 1 1/2 teaspoon oil and batter for a second pancake.
  10. Top each pancake with chickpea salad, and drizzle with tahini sauce.
  11. Serve warm.

Have you tried this recipe? Make this for breakfast in your house, and tell us how it comes out. Please comment below.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

Enter Your Log In Credentials

This setting should only be used on your home or work computer.

Need Assistance?

Call Food Gardening Network Customer Service at
(800) 777-2658

Send this to a friend