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.
Servings 4 people
Calories 655kcal
Ingredients
For the roasted chickpeas and kale:
- 400 g chickpeas (from a can) drained and rinsed
- 1 cup kale finely chopped
- 2 tablespoon olive oil
- 1 teaspoon 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 tablespoon coriander finely chopped
- 1 jalapeno thinly sliced - you can substotute another kind of chilli if you wish
- 1 teaspoon ground cumin
- 1 teaspoon sumac
- 300 ml milk
- 1 egg
- 25 g butter melted
Tahini dressing:
- 3 tablespoon tahini
- ½ lemon juiced
- 1 tablespoon olive oil
- 1 tablespoon pomegranate molasses
- 5 tablespoon water to bring it to a pouring consistency
Instructions
- 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.
Nutrition
Serving: 1person | Calories: 655kcal | Carbohydrates: 76g | Protein: 22g | Fat: 30g | Saturated Fat: 8g | Sugar: 2g