Chickpea Almond Pancakes with Avocado Hummus Dip
You will love this Paleo friendly pancake stack and the matching creamy hummus.
Imagine a savoury pancake that tastes like a falafel. Plus there are some fresh herbs and exotic spices in the recipe. We love pancakes, but the batter often is pretty similar. That's why we wanted to try something new this time: tapioca starch and almond meal instead of regular flour. This swap makes the pancakes Paleo friendly. As if that wasn't enough we added some chickpeas into the batter and made a delicious avocado hummus to go along with the pancakes. The recipe is inspired by our photographer's recent trip to the middle east, but you certainly won't find these pancakes anywhere outside the Pancake Stories Universe. Keep reading, we will reveal an insider tip that will make your hummus extra creamy!
For the recipe:
1 can of chickpeas (228g without the water)
This recipe is pretty easy and straightforward, but before we start there is an extra step that we need to take: peel the chickpeas! This recipe requires one can of chickpeas (the dried ones work differently, we didn't try it). Open the can, put all the chickpeas in a bowl and start taking the outer coat of each individual pea. Throw the coats away (or eat them, we don't judge) and place the "naked" chickpeas in a second bowl. This is an easy task - it only takes around 15 to 20 minutes, but we promise this will make the pancake batter and the hummus very smooth. You will need one half of the chickpeas for the pancakes and the other half for the avocado hummus. Feel free to skip this step, but we recommend you not to.
For the hummus:
1 ripe avocado
half of the peeled chickpeas (around 115g)
chopped fresh parsley
1 tablespoon Zahatar
3 tablespoons of olive oil
a squeeze of lemon juice
hand held blender and a tall bowl
The hummus part is pretty easy - just throw everything in a tall bowl, make sure there is some olive oil in the mix and just start blending until you have a smooth homogenous hummus. Put the mixture in a pretty bowl, pour a little olive oil over it, spread a little zahatar on top and some fresh unchopped parsley. You can also put a couple of chickpeas on top for decoration. You can keep the hummus in the fridge for a couple of days.
For the pancakes:
half of the peeled chickpeas (around 115g)
50g almond meal
35g tapioca starch
3 eggs
1 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons of olive oil
1 tablespoon cumin
a pinch of salt
a pinch of pepper
some fresh chopped parsley
hand held blender and a tall bowl
- Start with putting all the dry ingredients in the tall bowl (almond meal, tapioca starch, baking soda, baking powder, cumin, salt and pepper) and mix them together with a fork. You will notice that this is a really small amount of ingredients - don't worry the numbers are right, tapioca starch behaves differently from regular flour and you will need much less of it normally.
- Add 3 eggs - mix the batter with the fork again, you don't have to mix perfect, we will use the hand held blender later anyway, but it will make the process easier.
- Next put the second half of the peeled chickpeas in the the batter, add a little chopped parsley if you like and pour 4 tablespoons of olive oil on top (you can use more than that). Now get the blender and mix! Make sure that all the dry ingredients are mixed in well. You can add oil for better blending. There are no chickpea bits left? The batter is smooth and homogenous? That means you're ready!
- The only thing left to do now is preheating a well coated pan. Give the stove time to become warm, we will be using medium heat. It's not necessary to use oil for the pan, it is already in the batter, but you can take a little if you like. Now pour a rather small circle of batter on the pan - don't make them big, we used almond meal, the pancakes will break if you make them large. Wait until the bubbles start appearing. When the top side of the newly born pancake gets a shiny thin coat (you will know it when you see it) carefully flip the pancake. You can already detect the typical falafel smell by now. When the pancake has a golden brown color on both sides (like on the pictures) it is ready. Repeat until you used up the whole batter. Stack them, decorate with some parsley... aaand you're done! Wasn't that easy? Dip the pancakes in your new favorite hummus and let us know if you tried the recipe. The pancakes are very filling by the way, you don't need to make a hundred pancakes. Tag your creations with #pancakestories on Instagram, we would love to see how they turned out!
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