Chickpea and Corn Breakfast Pancakes with Lime Herb Yogurt

Instructions

1. 1

   1. In a large bowl, whisk together the chickpea flour, baking powder, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper until evenly combined and free of dry lumps.

2. 2

   2. In a separate bowl, beat the eggs with the milk and 15 ml (1 tbsp) olive oil. Pour this mixture into the dry ingredients and whisk until you have a smooth batter.

3. 3

   3. Fold the sweet corn, red bell pepper, and scallions into the batter. Let it rest for 5 minutes so the chickpea flour can fully hydrate.

4. 4

   4. Meanwhile, make the topping by stirring together the Greek yogurt, lime zest, 15 ml (1 tbsp) lime juice, parsley, honey, the remaining 2 g (1/2 tsp) salt, and the remaining 1 g (1/4 tsp) black pepper. Keep chilled until serving.

5. 5

   5. Heat a nonstick skillet or griddle over medium heat, to an approximate surface temperature of 350°F to 375°F (175°C to 190°C). Add a little olive oil to lightly grease it.

6. 6

   6. Spoon portions of batter, about 60 ml (1/4 cup) per pancake, onto the hot skillet. Cook for 2 to 3 minutes per side, until golden and cooked through in the center. Repeat with the remaining batter, adding more oil as needed.

7. 7

   7. Serve the pancakes warm with a generous spoonful of lime herb yogurt on top or on the side.

8. 8

   8. If desired, let the pancakes rest for 1 minute before serving so they finish setting and hold their shape better.