Lebanese Chickpea & Herb Pancakes with Labneh & Pomegranate

Name: Lebanese Chickpea & Herb Pancakes with Labneh & Pomegranate
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 0.75 cup whole wheat flour; 0.25 cup chickpea flour; 2 whole large eggs; 0.5 cup plain Greek yogurt; 0.25 cup whole milk; 3 tablespoons extra virgin olive oil; 1.5 teaspoon baking powder; 0.5 teaspoon ground cumin; 0.25 teaspoon ground coriander; 0.25 teaspoon sea salt; 2 tablespoons fresh mint leaves; 2 tablespoons fresh parsley; 0.75 cup labneh (strained yogurt); 0.5 cup pomegranate seeds; 3 tablespoons toasted pistachios; 1 tablespoon honey; 0.5 teaspoon lemon zest

Prep 15 min · Cook 20 min · Serves 2 · medium

Mediterranean Diet

Fluffy whole wheat pancakes infused with warm spices and chickpea flour, topped with creamy labneh, fresh herbs, pomegranate seeds, and a drizzle of premium olive oil. A savory-sweet Mediterranean breakfast that honors Lebanese breakfast traditions.

Ingredients

0.75 cup whole wheat flour
0.25 cup chickpea flour
2 whole large eggs
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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