If you’re tired of sweet and syrupy pancakes for breakfast, this recipe for Fennel and Kale Pancakes might be the savory twist you’ve been looking for!
Author:Norann Oleson
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:Serves 2
Category:Breakfast
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
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.
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.
Add chickpeas and increase to medium-high heat, cooking 6 to 8 minutes until chickpeas are lightly browned.
Add curry powder and toss to coat chickpeas. Season with salt.
Add kale pieces to pan and cook for 2 minutes, until kale wilts.
Transfer skillet contents to a medium-sized bowl, add fennel, and toss to combine.
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.
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.
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.
Top each pancake with chickpea salad, and drizzle with tahini sauce.
