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Middle Eastern inspired pancakes served on a plate drizzled with tahini

Middle Eastern style Pancakes

Enjoy a different kind of brunch and make these Middle Eastern pancakes served alongside some roasted chickpeas and a creamy tahini dressing.
Course Brunch
Cuisine Middle Eastern
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 655kcal
Author Peter G


For the roasted chickpeas and kale:

  • 400 g chickpeas (from a can) drained and rinsed
  • 1 cup kale finely chopped
  • 2 tbsp olive oil
  • 1 tsp sumac
  • 1 pinch salt
  • 1 pimch pepper

For the pancakes:

  • 150 g spelt flour white
  • 40 g spelt flour wholemeal
  • 3 spring onions thinly sliced
  • 3 tbsp coriander finely chopped
  • 1 jalapeno thinly sliced - you can substotute another kind of chilli if you wish
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 300 ml milk
  • 1 egg
  • 25 g butter melted

Tahini dressing:

  • 3 tbsp tahini
  • ½ lemon juiced
  • 1 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 5 tbsp water to bring it to a pouring consistency


  • Preheat your oven to 190 deg C. Combine the chickpeas, kale, olive oil, sumac and salt and pepper in a bowl. Stir to combine and then place the mixture in a roasting and bake for 20-25 mins until the kale becomes crispy.
  • In a separate bowl combine the spelt flours, spring onions, coriander, jalapeno, cumin and sumac. Stir to combine.
  • In a separate jug, combine the milk and egg and whisk thoroughly. Pour into the spelt flour mixture and stir until well combined. Add the melted butter to the savoury pancake batter and allow to rest for 10 mins.
  • To make the pancakes, preheat your pan with a little ghee on a medium high heat. Once heated scoop out ¼ measuring cup of batter and cook the pancake on one side for 2 mins, turn over and cook the other side for 1 min. Repeat until all pancakes are cooked.
  • Combine the ingredients for the tahini dressing and serve alongside the pancakes and roasted chickpeas.


Serving: 1person | Calories: 655kcal | Carbohydrates: 76g | Protein: 22g | Fat: 30g | Saturated Fat: 8g | Sugar: 2g