Serves:
2-3 people
Prep Time:
16 minutes
Cooking Time:
14 minutes
Ingredients
For the Lemon-Garlic Aioli:
- 1/2 cup soy-free vegan mayo
- 1 large or 2 medium garlic cloves, grated on microplane
- 1 to 2 teaspoons fresh lemon juice, to taste
- 1 tablespoon coconut oil or extra-virgin olive oil
- 3 large garlic cloves, minced
- 1/2 cup grated peeled carrot (1/2 medium)
- 1/3 cup finely chopped dill pickle (2 small)
- 1/2 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1/2 cup water
- Fine sea salt and pepper, to taste
- Sliced green onion, chopped dill pickle and fresh dill, aioli
Instructions
Are you looking for a savory way to start your day? These Chickpea Pancakes with Lemon-Garlic Aioli might be what you are looking for! This unique recipe is gluten-free and vegan friendly. It has everything your body needs for a great start, and the delicious Lemon-Garlic aioli takes everything to the next level. Don't hesitate to try this fan favorite!
- 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 over medium heat. 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 batter for each pancake. Use the tablespoon to spread the batter out. 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.
- 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.
