Chickpea Pancakes with Greens and Cheese
Chickpea Pancakes with Greens and Cheese are a delicious savory twist on traditional pancakes, made with simple chickpea flour and filled with tender Tuscan kale, Brussels sprouts, red onion, garlic, and sharp cheddar cheese. Served with creamy yogurt and a drizzle of hot sauce, these golden pancakes make a nutritious breakfast, brunch, lunch, or light dinner.
Prep Time: 15 minutes
Resting Time: 15 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
For the Pancake Batter
½ cup chickpea flour
½ cup plus 2 tbsp cold water
1 tbsp olive oil, plus more for cooking
A pinch of kosher salt
For the Greens & Cheese Filling
1 small bunch Tuscan kale, ribs and stems removed, thinly sliced
1 cup Brussels sprouts, thinly sliced
½ medium red onion, thinly sliced
4 garlic cloves, smashed
4 oz sharp cheddar cheese, coarsely grated
2–3 tbsp olive oil
2 tsp hot sauce
Salt and black pepper to taste
For Serving
Plain yogurt
Extra hot sauce, for drizzling
Freshly cracked black pepper, optional
Instructions
Make the Chickpea Batter
Add the chickpea flour and kosher salt to a medium mixing bowl.
Slowly whisk in the cold water until you have a smooth batter with no visible lumps.
Add 1 tablespoon olive oil and whisk again.
The batter should have a pourable consistency, similar to a thin pancake batter.
Cover and let it rest for about 15 minutes. Resting allows the chickpea flour to absorb the water and produces a smoother, more tender pancake.
Prepare the Greens
While the batter rests, heat 2–3 tablespoons olive oil in a large skillet over medium heat.
Add the sliced red onion and cook for 2–3 minutes until it begins to soften.
Add the smashed garlic cloves and cook for about 30 seconds until fragrant.
Add the sliced Brussels sprouts and cook for 3–4 minutes, stirring occasionally.
Add the sliced Tuscan kale and continue cooking for another 4–5 minutes, until the greens are tender but still vibrant.
Season with salt and black pepper.
Remove the skillet from the heat and discard the garlic cloves if desired.
Add the Hot Sauce
Drizzle 2 teaspoons of hot sauce over the cooked greens.
Toss well so the spicy flavor is evenly distributed throughout the filling.
Taste and adjust the seasoning if needed.
Cook the First Pancake
Heat a nonstick skillet or well-seasoned cast-iron skillet over medium heat.
Add a small drizzle of olive oil.
Pour approximately one-quarter of the chickpea batter into the skillet.
Quickly tilt and rotate the pan to spread the batter into a thin, even pancake.
Cook for about 2–3 minutes, or until the bottom is golden and the edges begin to crisp.
Add the Filling
Place a portion of the sautéed greens over one half of the pancake.
Sprinkle generously with grated sharp cheddar.
Allow the cheese to begin melting for about 30 seconds.
Fold the empty half of the pancake over the filling to create a half-moon shape.
Cook for another 1–2 minutes, carefully flipping once if needed, until the pancake is golden and the cheese is melted.
Transfer to a plate.
Repeat with the Remaining Batter
Add another small drizzle of olive oil to the skillet as needed.
Repeat the process with the remaining batter, greens, and cheese.
Try to keep each pancake similar in size so they cook evenly.
Serve Warm
Place the warm chickpea pancakes on serving plates.
Add a generous spoonful of plain yogurt on top or alongside.
Drizzle with additional hot sauce.
Finish with freshly cracked black pepper if desired.
Serve immediately while the pancakes are warm and the cheese is melted.
Tips
Rest the Batter
Do not skip the resting time. Chickpea flour absorbs liquid as it sits, resulting in a smoother batter and better-textured pancakes.
Keep the Pancakes Thin
Thin pancakes cook more evenly and become lightly crisp around the edges while remaining tender in the center.
Control the Heat
Medium heat works best. If the skillet is too hot, the outside can brown before the chickpea batter has cooked through.
Cook the Greens Until Tender
Tuscan kale and Brussels sprouts should be tender but not mushy. Thinly slicing them helps them cook quickly and makes the filling easier to eat.
Use Sharp Cheese
Sharp cheddar provides a strong savory flavor that works particularly well with the earthy chickpea flour and slightly bitter greens.
Don’t Overfill the Pancakes
It can be tempting to add lots of greens and cheese, but too much filling can make the pancakes difficult to fold and flip.
Add Yogurt at the End
The cool, creamy yogurt balances the spicy hot sauce and rich melted cheese. Add it just before serving for the best contrast.
Variations
Use Spinach
Replace some or all of the kale with fresh baby spinach. Spinach cooks quickly, so add it toward the end of the vegetable cooking time.
Try Feta Cheese
Replace the cheddar with crumbled feta for a more Mediterranean-inspired flavor.
Add Fresh Herbs
Fresh parsley, cilantro, dill, or chives can be stirred into the greens or sprinkled over the finished pancakes.
Make Them Extra Spicy
Add red pepper flakes to the greens or use your favorite hot sauce in the filling and as a finishing drizzle.
Add Mushrooms
Thinly sliced mushrooms can be sautéed with the onions and Brussels sprouts for a deeper, earthier filling.
Use Gouda or Gruyère
For a richer and creamier cheese filling, replace the cheddar with grated Gouda or Gruyère.
Add Avocado
Serve the pancakes with sliced avocado for extra creaminess and a fresh contrast to the spicy greens.
Make Them Vegan
Use a plant-based cheddar-style cheese and dairy-free yogurt. The chickpea batter itself contains no eggs or dairy.
Q&A
What are chickpea pancakes made from?
They are made primarily with chickpea flour, water, olive oil, and salt. Chickpea flour creates a naturally savory, slightly nutty pancake with a tender center and crisp edges.
Can I make the batter ahead of time?
Yes. The batter can be prepared several hours ahead and refrigerated. Give it a good whisk before cooking because the chickpea flour may settle.
Can I use regular flour instead of chickpea flour?
Regular wheat flour will not provide the same flavor or texture. Chickpea flour is an important part of this recipe because it creates the characteristic savory pancake.
Can I use different greens?
Absolutely. Spinach, Swiss chard, collard greens, broccoli rabe, or finely shredded cabbage can all be used.
Why are my chickpea pancakes breaking?
The batter may be too thin, the pancake may be too large, or it may not have cooked long enough before flipping. Allow the first side to set properly before adding the filling and folding.
Can I make these pancakes gluten-free?
Yes. Chickpea flour is naturally gluten-free. If serving someone with celiac disease or gluten sensitivity, check the labels on the cheese, hot sauce, and other packaged ingredients to ensure they are certified gluten-free.
Can I make these pancakes without cheese?
Yes. The cheese can be omitted or replaced with a plant-based cheese alternative. You can also add extra vegetables, herbs, or avocado for more flavor.
How should I store leftovers?
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to bring back some of their crispness.
Can I freeze chickpea pancakes?
Yes. Cool them completely, place parchment between individual pancakes, and store them in a freezer-safe container. Reheat directly in a skillet or oven until hot.
Nutrition
Approximate nutrition per serving:
Calories: 390 kcal
Protein: 17 g
Carbohydrates: 31 g
Fat: 23 g
Fiber: 7 g
Sugar: 5 g
Sodium: 570 mg
Nutrition values are estimates and can vary depending on the cheese, yogurt, olive oil, and hot sauce used.
ConclusionÂ
Chickpea Pancakes with Greens and Cheese are a flavorful and satisfying way to enjoy plenty of vegetables in a simple homemade meal. The nutty pancakes, tender garlicky greens, sharp melted cheddar, creamy yogurt, and spicy hot sauce create an irresistible combination of textures and flavors.
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