• prep: 16 min
• cook: 14 min
• total: 30 min

servings:

Calling all dill pickle fans! Chickpea flour, which forms the base of these easy-to-throw-together savory pancakes, is an earthy-tasting flour, so I like to brighten it up with fresh lemon and dill. Chopped dill pickle gives these pancakes a delightful tangy crunch, and grated carrot lends a touch of sweetness as well as an extra boost of nutrition. Topping them with my 3-ingredient Lemon-Garlic Aioli is a must for mega flavour and richness, so don’t skip it. (Uh oh, I'm getting bossy again!) Ready in 30 minutes or less, these pancakes make a light breakfast, lunch, or dinner. This recipe is adapted from my Jumbo Chickpea Pancake.

• 1/2 cup (125 mL) soy-free vegan mayo
• 1 large or 2 medium garlic cloves, grated on microplane
• 1 to 2 teaspoons (5 to 10 mL) fresh lemon juice, to taste (I use 2)
• 1 tablespoon (15 mL) coconut oil or extra-virgin olive oil
• 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)
• Sliced green onion, chopped dill pickle and fresh dill, aioli

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