These savory chickpea pancakes with spicy roasted carrots, sweet potatoes, and feta make for a perfect gluten-free brunch.
I’ve made a pastime out of putting weird ingredients into The.Boy’s food and then waiting for him to eat it before telling him.
I figure it’s only fair since he’s made it a pastime to scream at the television while watching various History Channel documentaries. Case in point – “James K. Polk was the most politically badass president”.
That is a direct quote.
Of course, it only really works if he knows what the “special” ingredients are to begin with.
So, when I put these pancakes smothered in spiced-but-not-too-spicy roasted carrots, sweet potatoes, and feta in front of him, watched him inhale them, and then told him there was chickpea flour in them. And his response was a blank and confused stare and not a look of horror?
Not really what I was going for.
But, given that it means that I made a GLUTEN-FREE pancake that was totally undiscernable from its wheat-filled counterpart? I’ll take it.
These are absolutely perfect served as brunch fare, and would be made all the better with a poached egg on top.
And if you choose to play the “guess the ingredient” game with whoever you’re serving them to?
No shame in that. It’s half the fun, after all.
One year ago…Red Lentil Dal with Charred Onions
Three years ago…Red Velvet Black and White Cookies
Four years ago…Snickerdoodles
Five years ago…Shells with Turkey Sausage and Broccoli Rabe
- 2 cups chickpea flour
- 2 cups buttermilk
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp nut butter
- 3 tbsp olive oil
- 6 carrots, peeled and cut into ½-inch dice
- 1 medium sweet potato, peeled and cut into ½-inch dice
- 2 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp cinnamon
- ¼ tsp chipotle chili powder
- ¼ tsp cumin
- salt, to taste
- 4 oz feta cheese, crumbled
- Heat oven to 400.
- In a large bowl, toss together the carrot and sweet potato cubes with the olive oil, smoked paprika, cinnamon, chili powder, and cumin. Spread over a parchment-lined baking sheet and sprinkle with salt. Roast for 20-30 minutes or until tender.
- Meanwhile, in a large bowl, whisk together the chickpea flour, buttermilk, baking powder, salt, nut butter and olive oil. Let sit for 10 minutes.
- Spread a layer of butter on a nonstick skillet and heat over medium heat. Pour a scant ¼ cup of pancake batter into the skillet for each pancake, making sure not to crowd the pan. Cook until small bubbles start to form on the top of the pancakes and the edges start to be golden brown. Flip and cook for another few minutes, until golden brown. Transfer to a plate and repeat with remaining batter.
- Serve pancakes topped with the roasted veggies and a sprinkling of feta.