chickpea-pancakes-with-greens-and-cheese
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These cheesy, green-y, and utterly satisfying chickpea pancakes were inspired by Healthyish contributor Aliza Abarbanel’s favorite work-from-home comfort lunch. “I’ve filled these pancakes with just about every leftover in the fridge, from cooked greens to roasted mushrooms to marinated lentils, but melty cheese remains a constant,” she says. If you don’t feel like or have time to make pancake batter during your lunch break (though we highly recommend it!) large flour or alt-flour tortillas work wonderfully as a substitute; just fold the cooked greens and cheese inside the tortillas and heat directly in the skillet to melt the cheese.

Ingredients

2 servings

½

cup chickpea flour

3

Tbsp. plus 4 tsp. olive oil, divided

Kosher salt

½

medium red onion, thinly sliced

4

garlic cloves, smashed

1

cup brussels sprouts, thinly sliced

1

small bunch Tuscan kale or other kale, ribs and stems removed, thinly sliced

2

tsp. hot sauce, plus more for serving

4

oz. sharp cheddar, coarsely grated

Plain yogurt (for serving)

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