Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
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Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner.
Yield
7 (3-inch) pancakes
Prep Time
16 Minutes
Cook time
14 Minutes
Total Time
30 Minutes
Ingredients:
For the Lemon-Garlic Aioli:
- 1/2 cup (125 mL) soy-free vegan mayo
- 1 large or 2 medium garlic cloves, grated on microplane
- 1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)
For the pancakes:
- 1 tablespoon (15 mL) coconut oil or extra-virgin olive oil
- 3 large garlic cloves, minced (1 heaping tablespoon)
- 1/2 cup (42 g) grated peeled carrot (1/2 medium)*
- 1/3 cup (47 g) finely chopped dill pickle (2 small)**
- 1/2 cup (63 g) chickpea flour
- 2 tablespoons (10 g) nutritional yeast
- 1/2 cup (125 mL) water
- Fine sea salt and pepper, to taste (I use 1/4 teaspoon)
For serving:
- Sliced green onion, chopped dill pickle and fresh dill, aioli
Directions:
- For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.
- For the pancakes: To a large skillet, add the oil and sauté the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and sauté another minute or two until the carrot has softened a bit.
- Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you!
- In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed veggies. Whisk until combined and let the batter sit for 1 minute.
- When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil.
- To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook.
- Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above.
- Serve the pancakes warm with a big dollop of Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven't found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.
* I use the standard-sized grate hole on the box grater.
** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.
Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!
If you're using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.