Chickpea Pancakes With Greens and Cheese
Ingredients
The batter
-
½
cup
chickpea flour
-
3
Tbsp.
olive oil
-
4
tsp.
olive oil
-
Kosher salt
-
½
medium
red onion
-
4
cloves
garlic
-
1
cup
brussels sprouts
-
1
small bunch
Tuscan kale
-
2
tsp.
hot sauce
The filling
-
4
oz.
sharp cheddar
-
Plain yogurt (for serving)
Instructions
- Preheat the oven to 350°F.
- Whisk chickpea flour with cold water, olive oil, and salt; let sit for at least 10 minutes.
- Heat olive oil in a skillet, add onion, garlic, and brussels sprouts; cook until softened.
- Add kale and hot sauce, season with salt, and mix well; transfer to a bowl.
- Coat the skillet with oil, pour in batter to form pancakes, and cook until browned on both sides.
- Transfer pancakes to a baking sheet, divide vegetables between two pancakes, top with cheese, and bake until melted.
- Serve with yogurt and additional hot sauce.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
300mg
Cholesterol
40mg
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