Source: Yup, It’s Vegan, June 23, 2014


Greens for blanching:
  • Greens from one bunch radishes, stems removed, thoroughly washed
  • Greens from one stalk broccoli, stems removed, thoroughly washed
  • Greens from one bunch turnips, stems removed, thoroughly washed
  • 1 small bunch garlic scapes, chopped into 1-inch segments (or substitute 1 clove minced garlic, and don’t blanch it)

Other mix-ins:
  • 2 tb. chopped fresh mint
  • ¼ c. chopped chives
  • 2 tb. chopped fresh oregano

For the chickpea pancake batter:
  • 1 and ¾ c. chickpea flour
  • 1 tb. + 2 tsp. nutritional yeast
  • ½ tsp. baking powder
  • ¼ tsp. salt (more to taste)
  • ¼ tsp. smoked paprika
  • ⅛ tsp. turmeric
  • ⅛ tsp. freshly ground black pepper
  • 1 tb. rice vinegar, cider vinegar, or white vinegar
  • 1 c. + 2 tb. water


To blanch and prep the greens and garlic scapes:
  1. Bring a pot of water to a boil. Submerge all of the greens and gently stir. Cook for 2-3 minutes, until the leaves turn bright green and soften slightly. Use a slotted spoon or colander to remove them from the pot, and immediately rinse with ice cold water.
  2. Add the chopped garlic scapes to the boiling water and cook for 60 seconds. Remove them and immediately rinse with cold water.
  3. Dry the greens using a towel or a salad spinner and roughly chop them, then agitate them to separate the leaves a little bit.

To make the chickpea pancake batter:
  1. Sift together the chickpea flour, nutritional yeast, baking powder, salt and spices in a mixing bowl. Add the rice vinegar and water, and stir with a fork until completely smooth. Fold in the chopped greens, garlic scapes (or minced garlic), and fresh herbs.
  2. Heat a large, nonstick skillet over medium heat. {Drop a teaspoon-sized bit of the batter mixture into the pan to cook it and test for seasoning, if desired. The raw chickpea batter tastes gross, you do not want to eat it. Trust me.}
  3. Spray the pan lightly with oil (optional, but recommended). Use a ½ cup measure to scoop the batter mixture into the pan, and flatten to ½ inch thick. Do not crowd the pan. I was able to make 3 at a time.
  4. Cover the pan and cook for 3-4 minutes, or until quite brown on the bottom (I like them to be verging on charred).
  5. Flip over the pancakes, pressing down on them gently with the spatula, cover again, and cook for 2-3 more minutes, or until browned on the other side and firm all the way through.
  6. Repeat with the remaining batter until all of the pancakes have been cooked. Serve warm. I’m not ashamed to say that these are amazing with ketchup. They would also go nicely with a yogurt-based sauce or a sweet chutney.


Other leafy greens should be interchangeable here – I didn’t like them with beet greens, but I think I just don’t like beet greens in general. If you are using a softer green like spinach or arugula, don’t worry about blanching it first. Any hearty greens should be blanched for the best texture and flavor. 

If your garlic scapes are thinner than a standard-sized pencil, you can probably get away with not blanching them. Do a taste-test of the raw garlic scapes (they’re delicious!) to see what the texture is like. Mine were very robust and the texture was too woody to add raw.

It will probably seem like the batter to veggie ratio is too low, but it all sorts out in the skillet! You can also make the pancakes larger, and increase the cooking time as needed.