Lebanese Chickpea & Herb Pancakes with Labneh & Pomegranate
Prep 15 min · Cook 20 min · Serves 2 · medium
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, finely milled
- 0.25 cup chickpea flour, adds protein and earthy flavor
- 2 whole large eggs, room temperature
- 0.5 cup plain Greek yogurt, adds richness and tanginess
- 0.25 cup whole milk, adjust for batter consistency
- 3 tablespoons extra virgin olive oil, divided: 1 for batter, 2 for cooking and finishing
- 1.5 teaspoon baking powder, aluminum-free
- 0.5 teaspoon ground cumin, warm spice base
- 0.25 teaspoon ground coriander, subtle citrus notes
- 0.25 teaspoon sea salt, to taste
- 2 tablespoons fresh mint leaves, finely chopped
- 2 tablespoons fresh parsley, finely chopped
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
