How is 2019 treating you so far? Scrolling through Instagram would have me believe that we’re all killin’ this New Year thing, but something tells me I’m probably not seeing the less than stellar starts to the year. I know ours was nothing like we expected. Emotionally draining to say the least, and I had to give myself a break from the shiny social media highlight reels for a bit. Half-way into January, I’m now feeling ready to turn this year around and I’m hopeful it will be a really great year.
Maybe you, like me, were more than ready to leave 2018 in your dust, but the start to the year hasn’t gone as you hoped—please know that you aren’t alone! Life challenges don’t adhere to a calendar format and they certainly don’t pause for holidays. All that we can do is put those lessons in our back pocket and carry them with us going forward. Progress, not perfection…am I right?!
My passion for chickpea pancakes has reignited lately. I forgot just how quick and easy these savory cakes are to whip up for a light lunch or dinner. While I don’t see myself burning out on soup and toast anytime soon, these are a pleasant change from the usual winter fare. I’ve also been really into the bright and tangy combo of lemon-dill lately (must be that drab winter weather!) so I decided to make those the standout flavours in this recipe. Served with a rich Lemon-Garlic Aioli, crunchy chopped dill pickles, green onion, and fresh dill…this dish brightens up any day. Even though my brain can’t quite comprehend it, I know not everyone is a big dill pickle fan. If that’s the case, I’d recommend trying my reader-fave Jumbo Chickpea Pancake recipe instead!
Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
Yield
7 (3-inch) pancakes
Prep time
Cook time
Total time
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.
Ingredients
For the Lemon-Garlic Aioli:
- 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)
For the pancakes:
- 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)
For serving:
- Sliced green onion, chopped dill pickle and fresh dill, aioli
Directions
- For the Lemon-Garlic Aioli: In a small bowl, stir together the vegan mayo, minced garlic, and lemon juice (to taste). Set aside.
- For the pancakes: To a large skillet, add the oil and sauté 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 sauté another minute or two until the carrot has softened a bit.
- Preheat another large non-stick skillet (I use a flat pancake skillet) over medium heat. Or, simply use the same skillet as before if that works for you!
- In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed 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 Lemon-Garlic Aioli and generous sprinkling of minced fresh dill, chopped dill pickle, and sliced green onion if you’re feeling fancy! We haven't found these to freeze or reheat very well, so I recommend making and serving the pancakes fresh.
Tip:
* I use the standard-sized grate hole on the box grater.
** It’s important to finely chop the dill pickle as larger chunks feel a bit too chewy in these pancakes.
Want to increase the garlic flavour even more? Use garlic-flavoured dill pickles for a fun twist!
If you're using fresh dill as a garnish, feel free to also add a bit of minced dill to the batter.
Nutrition Information
(click to expand)
These are so creative and so good! I’ve made them as written (awesome) and also made them using an equal amount of pickle relish instead of a chopped pickle and have also actually baked them on parchment for 30 minutes at 400F and they turn out wonderful that way, too – still crispy on the outside and kinda soft on the inside. Love them! Maybe weird but I like them with ketchup, too :/
Hi Angela – made these tonight for dinner to rave reviews! Aside from a salad, is there any recipe in particular that you like to pair these with? Thinking these would also be great the next day, toasted, for breakfast. Thx!
Hey Mary, I’m sorry for the delay…I was thinking about your comment and meant to come back to it sooner. I love serving these with roasted potatoes…it’s a great weekend breakfast (or dinner) and the potatoes go so well with the chickpea pancakes & aioli. There’s a roasted breakfast hash recipe in my second cookbook if you have it on hand, or there is this one below if you are just looking for oven temp and timing guidelines. :) Hope this helps!
https://ohsheglows.com/2012/10/08/roasted-fingerling-potatoes-and-brussels-sprouts-with-rosemary-and-garlic/
I pickled slivered red onions with garlic cloves, vinegar, sugar, salt and pepper the night before and used those instead of pickles and fresh garlic. The pancakes looked so beautiful with the dill-specked aioli, green onion rings and slinky pink onion slivers laid on top. I used the pickled garlic too and didn’t sauté the garlic, carrots or chopped pickles beforehand either. So wonderful!
Hey there! How many servings does this make? Any idea about nutritional info? Is there a substitution for dill pickle? Thank you!
Would these freeze?
Hey Sophia, I don’t think they freeze perfectly…if I remember correctly when I tried it there was a slight texture change after thawing. I’ll update this if I try it again though! :)
I have your two cookbooks and it is great that you put the US measurements and the grams. Awaiting your next cookbook. There is a British cookbook that I am thinking about purchasing, but it is only grams, etc. Should I buy a scale and can you recommend a really good one ***THE BRAND** with metric measurements? Is an old-fashioned one without the batteries good? Tonight we are having your Easy Channa Dal from Oh She Glows which we love.
Hi June, thank you for your support! I use the Accuweight Digital Kitchen Scale purchased on Amazon :)
Dear Angela, I’ve wanted to let you know for awhile now how much I appreciate you and all you do and offer. Thank you very much. You are helping me be a better cook and so much more at ease in the kitchen, and that’s saying a lot for someone with my issues. I’d never bought an app before until yours and I’m in love with it. I tell and refer anyone who will listen about Oh She Glows books, blog and app. Recently made the chick pea pancakes full of fresh organic dill. No dill pickles so used a little Lebanese cucumber. Made the aioli as is. Yummy delicious for supper. Preparing to make the Chocolate Zucchini Muffins now. I never used to follow recipes exactly before; I’d just use them for inspiration … until yours! And I ssssooooo appreciate all the extra tips and information you provide. It’s got so other recipes can be a drag in terms of the guesswork; I think, “Oh Angela would have told us how many carrots or how thick to slice the potatoes ….” I’m a huge fan. And your blog is so interesting to read. A real person talking about real life. Wishing you good health and many more blessings on you and your family. ?
Aww I can’t thank you enough Veena! Your kind words made me smile :) I am so grateful for your awesome support!! And I had to laugh at the ‘Angela would’ve told me how many carrots to use” comment. ;)
I made these this week. No matter how much I greased the pan or how hot the pan was, they stuck so badly when i tried to flip them they were a horrible soft mess. I even tried another pan. I’ve never had an issue before with pancakes. Even though they didn’t cook properly, I ate the mess anyways because the flavours were tasty. Would you have any suggestions?
Hey Carol, I’m so sorry that they stuck! A couple of my tips are to sufficiently preheat the pan before adding the first one on (this step is important for vegan pancakes especially I’ve found) and it also helps to grease the skillet between each new pancake. If all else fails, I recommend using a nonstick skillet if you continue to have issues. I hope your next batch goes better and so glad you at least enjoyed the flavours! :)
Love this recipe, especially the lemon-garlic aioli :) I suggest you serve this pancakes with wooden plates. I just bought from a thrift store in Amazon, Innovatronix.
These were delicious. My two teenage boys loved them as well. Thank you for the recipe!
I’ve made these at least 5 times now. They are great! Everyone in my extended family enjoys these whether vegan or non-vegan. Thank you for the wonderful recipes! This weekend, made with a bed of green leaf lettuce and fresh avocado. Warm pancakes on top and the sauce/dressing drizzled over top. Delicious! :)
I’ve been looking for ideas of what to do with chickpea flour and this seems like it would be perfect!
And those wooden plates are stunning as well! Where are they from?
hi I really love your recipe on Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
it’s so interesting and quick and easy for Sunday breakfast I would love to prepare this at my home
I loved your recipe on Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli. love to try this at my home thankyou
My son is allergic to garlic and mustard so pickles are out of the question .. is there a good substitute to use ? Thanks !
Savory pancakes are everything I didn’t know I was missing out on! These are delicious! It doesn’t NEED the mayo, but I think cashew cream with it would be amazing!!!
I made these yesterday and they were awesome!! I had half for supper last night and the leftovers for breakfast this morning. Yum!!!
Dill pickle pancakes,, Who knew!!
Now, I didn’t add the nutritional yeast or carrots but sauteed the garlic with onion and also added some garlic powder as per the original recipe. ( the big chickpea pancake)
I will definitely make these again and use the base to play with other veg ingredients as well.
Thanks so much for the recipe. Now I can start using that bag of chickpea flour I had in the cupboard for the last couple months.. :D
Help! Chickpea flour seems so bitter to me. Any thoughts? I’ve let it rest overnight for socca, but that’s about the only prep that works for me.
Ah yes, back when we all thought we had things hard in 2019! ;)
Thanks for the delicious recipe! Mine came out a bit thicker than I expected. Yours look more like pancakes while mine were more latke-ish. I used quinoa flour instead of chickpea so maybe that was it. Still super delish and nutritious. I haven’t yet tried a recipe here that I haven’t loved, I recommend your blog to everyone.
What is a good replacement for carrots? I am allergic…