Prep Time: 15 mins Total Time: 30 mins Serves: 7 (3-inch pancakes)
Ingredients: Adapted from ohsheglows.com
For the Smoked Paprika Garlic Aioli:
1/2 cup (125 mL) mayonnaise or vegan mayo
2 tbsps plain yogourt
1 large or 2 medium garlic cloves, grated or pressed
1 tsp smoked paprika
1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste
Salt and pepper to taste
For the pancakes:
1 tablespoon (15 ml) coconut oil or extra-virgin olive oil
1 tbsp red onion, minced
3 large garlic cloves, minced (1 heaping tablespoon)
1/2 cup (42 g) grated peeled carrot (1/2 medium)
1/3 cup (47 g) finely chopped dill pickle (2 small)
1/2 cup (63 g) chickpea flour
2 tablespoons (10 g) nutritional yeast
1/2 cup (125 ml) water
Fine sea salt and pepper, to taste (I use 1/4 teaspoon)
For serving:
Sliced green onion, chopped dill pickle and fresh dill, Aioli
Preparation:
For the Aioli: In a small bowl, stir together the mayo, yogourt, garlic, and lemon juice, smoked paprika, salt and pepper (to taste). Set aside.
For the pancakes: To a large skillet, add the oil and saute the garlic for a couple minutes over low-medium heat, stirring frequently, and being careful not to burn. Add the grated carrot and finely chopped dill pickle and saute another minute or two until the carrot has softened a bit.
Preheat another large non-stick skillet over medium heat. Or, simply use the same skillet as before.
In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sauteed veggies. Whisk until combined and let the batter sit for 1 minute.
When a drop of water sizzles after hitting the pancake skillet, it’s preheated and ready to use. Spray the skillet with oil.
To the skillet, add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter. Space the pancakes an inch or two apart on the skillet. Cook for 3 to 4 minutes over medium heat, until a golden-brown crust forms on the bottom. Flip and cook for another 2 to 3 minutes until golden brown. I prepare the toppings while the pancakes cook.
Place the pancakes on a cooling rack, grease the skillet again, and cook the remaining pancake batter using the steps above.
Serve the pancakes warm with a big dollop of Aioli and sprinkling of minced fresh dill, chopped dill pickle, and sliced green onions.