Perfect for a summer brunch. Can be made ahead of time and reheated just before serving.
- 1/2 can (200 g) (400 g/14 oz) chickpeas, drained. keep the liquid called aquafaba
- 9 tbsp (135 ml) aquafaba
- 2 tbsp (30 ml) fresh lemon juice
- 1 cup (250 ml) parsley leaves
- 1 cup (250 ml) basil leaves, tear any large leaves into bite size pieces
- 2 cups (500 ml) spiralized zucchini (1 medium zucchini)
- 2 green onions, (using both the green and white part of the onion) thinly sliced (approx 1/4 cup (60 ml)
- 2 cups (500 ml) baby swiss chard, kale and spinach leaves
- 2 tsp (10 ml) preserved lemon or blood orange, finely chopped (optional: store bought or homemade blood oranges)
- 1 cup (250 ml) chickpea flour
- 1 tsp (5 ml) baking powder
- ½ tsp (2 ml) kosher salt
- ½ tsp (2 ml) fresh ground black pepper
- 4 tbsp (60 ml) avocado oil or other neutral oil
- In a large bowl, smash the chickpeas with the back of a fork until partially
- broken down. Add the aquafaba, lemon juice, parsley, basil, green onion and the preserved lemon or blood orange if using.
- Mix well.
- Mix the chickpea flour, baking powder and salt together, and add to the chickpea mixture.
- Add the zucchini, swiss chard, kale and spinach and gently toss in the batter until just combined.
- Don’t over mix.
- Heat a non stick pan over medium high heat and add 1 tbsp (15 ml) of oil to the pan.
- When pan is up to heat, add 1 cup of the batter to the pan, spreading the batter to 6” (15 cm) wide and about ¼” (1 cm) thick.
- Cook over medium high heat for 2-3 min or until golden brown and crispy before gently flipping the pancake and continue to cook for another 2-3 min.
- Remove from pan, set aside and repeat until batter is gone.
- Should make 4 large pancakes.
- Serve immediately or place on baking sheet and reheat at 350 until warm (approx 10-15 min)
- Serve with dill and caper mayonnaise and more preserved blood orange or lemon slices.
- Option: serve the pancakes with slices of avocado and spicy hot sauce
Don’t have time to make the mayonnaise? Use store bought and add the capers, dill, dijon mustard and season.
Dill and Caper Mayonnaise
(makes 1 cup/250 ml)
- ¼ cup (60ml) aquafaba
- 1 tsp (5 ml) dijon mustard
- 2 tsp (10ml) fresh lemon juice
- 1 tsp (5 ml) maple syrup
- ¾ cup (175 ml) avocado oil
- ½ tsp (2 ml) kosher salt
- 2 tbsp (30 ml) capers, drained
- 3 tbsp (45 ml) fresh dill, chopped
- fresh black pepper to taste
- Add all ingredients except avocado oil, dill and capers to the food processor.
- Puree for 1-2 min or until mixture is white and foamy.
- Using the chute, very slowly drizzle the oil into the food processor while keeping it running.
- It should be a very fine stream of oil and should take 2 min or so to pour the full amount in while still having the food processor on full speed.
- Continue to keep processing for another minute or two until the aioli has thickened to the consistency of mayonnaise.
- Taste for seasoning, add more salt, mustard, maple syrup or lemon juice if needed, blend again and season with pepper.
- Add the dill, and capers, mix well.
- Transfer to airtight container and keep refrigerated until ready to use.
- Mayonnaise will keep refrigerated for approximately 2 weeks.
- Immersion blender or vitamix can be used instead of food processor, method is the same.
Note: any leftover aquafaba from the pancake recipe can be used for making the dill and caper mayonnaise.