Chickpea hotcakes with a sriracha lime aioli.
It’s basically pancakes for people who don’t like overly sweet dishes. The chickpea pancakes are made from double chickpeas. That’s right. The flour for the batter is just ground chickpeas. Then I like to think of the whole chickpeas added in as the blueberry part of regular pancakes. And then it’s seasoned with an array of spices to compliment the chickpeas. We’re talking cumin, turmeric, chili powder, and even hints of brown sugar and cinnamon.
The sriracha lime aioli just ties it all together. But I could also imagine serving this with hot honey, or chili infused maple syrup. Either way, it’s a filling and savory take on the pancake.
Time
- ~20 minutes prep
- ~20 minutes cooking
- Yields 4 hotcakes
What You Need
- 1 ½ cups chickpea flour
- 1 ½ cups water
- 1 can of chickpeas, drained and dried
- 1 tsp baking soda
- 2 tsp garlic powder
- 1 shallot, diced
- 1/4 cup green onions (for topping)
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp chili powder
- ½ tsp cinnamon
- 1 tbsp brown sugar
- ½ lime, for squeezing
- Salt, to taste
- For the sriracha lime aioli
- 1 lime
- 4 tbsp sriracha
- 2 cups of light mayo
- 1 tsp freshly ground pepper
What You Do
- For the aioli:
- Add mayo, sriracha, and black pepper into a mixing bowl. Squeeze in lime juice from one whole lime. Whisk together evenly, then set to the side.
- For the hotcakes:
- In a bowl, combine chickpea flour, baking soda, brown sugar, and all dry seasonings. Mix evenly.
- Then add water, lime juice, whole chickpeas, and shallots. Whisk into an even paste.
- In a large skillet over medium-high heat, (a little cooking oil optional) cook hotcakes one at a time, for about 4-5 minutes on each side.
- Cook each side till golden, crispy brown.
- Serve with sriracha lime aioli and top with green onions.