Switch up the classic avocado toast with this chickpea pancake topped with avocado, fried egg, feta and chili oil. Looks complicated, but takes less than 10 minutes!
Despite the fact that my pictures were poorly lit and so close up you couldn’t tell what food you were looking at, some of the recipes I hear the most about are from my early days as a blogger. My Greek greens pie (now, thankfully reshot) and DIY convenience foods continue to get buzz, but mostly, people tell me how avocado toast changed their life. Or, at least their breakfast.
Despite being a newbie blogger, I think I may have been ahead of the avocado toast curve. Heck, let’s just say I started the trend. Since then, I’ve seen all kinds of avocado toast on the blogosphere – fully loaded, Tex-Mex, pear and blue cheese, with crab, with cashew cream…the list goes on.
Avocado toast is still one of my favorite breakfasts, but as you can imagine, I like to mix it up to prevent boredom. Usually it’s playing with the toppings (see above), but today, I’m mixing up the toast!
A client from way back when I worked at the VA gave me this recipe for chickpea pancakes. It’s so simple. Just mix equal parts chickpea flour and water and season with salt and pepper to make the batter. It’s basically a riff on socca, a French chickpea pancake sold as street food in Nice. Scratch that. I just looked up a recipe. It is socca, minus olive oil.
No matter the name, it’s the perfect weekday morning pancake. You can even make it sweet by adding a teaspoon of honey or mashing in banana and a little extra water to thin. The dish looks complicated, but it honestly takes less than 10 minutes, and I am no Rachael Ray in the kitchen.
You can find chickpea flour in most health food stores. Our local Earth Fare often sells it in bulk, or you can buy Bob’s Red Mill, in store or online. It’s a fun gluten free flour to experiment with, probably my most frequently used after almond meal and buckwheat flour. I love to use it as a thickener in the vegetable, tomato and bean based soups I often make to use up leftovers. You can also use it to make blondies, crackers, pudla (Indian crepes) or a soy free tofu.
You can also top these however you like. I went with a classic avocado and egg combination, adding feta cheese and arugula because that’s what we had on hand. Chili oil brought some heat, but you could certainly use chili flakes or hot sauce instead, or leave it off if you’re a wimp. For a vegan version, leave off the egg and feta and top with scrambled tofu or tempeh bacon and maybe a couple chopped olives.
Have you cooked with chickpea flour before? If so, share your favorite recipes below!
- In a small bowl, whisk together chickpea flour and water. Season with salt and pepper.
- Heat a small pan on medium heat. Spray with olive oil or add a teaspoon of olive oil. When hot, pour in the chickpea batter. Cook until mostly set, about 4-5 minutes, then flip and continue cooking the other side 2-3 minutes. Remove from pan and set aside on a small plate.
- While the pancake is cooking, heat a small pan with olive oil or olive oil spray on medium heat. Crack and egg in, season the top with salt and pepper, and cook until whites are mostly set. Flip and cook 1 minute until whites are set and yolks are runny. Using a spatula, remove egg from pan and place on chickpea pancake.
- Top pancake with sliced avocado, a crumble of feta, and a handful of arugula. Drizzle lightly with chili oil and serve.
Love this recipe? Be sure to check these out too!Avocado Toast with Ricotta
Breakfast Sandwich with Smoked Salmon, Avocado and Fried Egg