Lebanese Chickpea & Herb Pancakes with Labneh & Pomegranate

Ingredients

• 3/4 cup whole wheat flour, finely milled
• 1/4 cup chickpea flour, adds protein and earthy flavor
• 2 whole large eggs, room temperature
• 1/2 cup plain Greek yogurt, adds richness and tanginess
• 1/4 cup whole milk, adjust for batter consistency
• 3 tablespoons extra virgin olive oil, divided: 1 for batter, 2 for cooking and finishing
• 1 1/2 teaspoon baking powder, aluminum-free
• 1/2 teaspoon ground cumin, warm spice base
• 1/4 teaspoon ground coriander, subtle citrus notes
• 1/4 teaspoon sea salt, to taste
• 2 tablespoons fresh mint leaves, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 3/4 cup labneh (strained yogurt), creamy topping
• 1/2 cup pomegranate seeds, fresh, jewel-like garnish
• 3 tablespoons toasted pistachios, roughly chopped, for crunch
• 1 tablespoon honey, raw, for drizzling
• 1/2 teaspoon lemon zest, brightens flavors

Instructions

1. 1

   In a medium bowl, whisk together whole wheat flour, chickpea flour, baking powder, cumin, coriander, and sea salt.

2. 2

   In a separate bowl, beat eggs with Greek yogurt, milk, 1 tablespoon olive oil, lemon zest, and chopped fresh herbs until well combined.