Moroccan-Spiced Smoked Salmon & Chickpea Breakfast Pancakes with Pomegranate-Walnut Compote

Ingredients

• 1 1/2 cups whole wheat flour, freshly milled if possible
• 1/2 cup rolled oats, old-fashioned
• 2 tsp baking powder, aluminum-free
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground ginger
• 1/2 tsp sea salt
• 3 large eggs, room temperature
• 1 cup plain Greek yogurt, unsweetened, full-fat
• 3/4 cup unsweetened almond milk
• 3 tbsp extra virgin olive oil, divided for cooking
• 1 tbsp honey, raw, unpasteurized
• 8 oz smoked salmon, wild-caught, sliced
• 1 can (15 oz) canned chickpeas, drained, rinsed, patted dry
• 1 whole pomegranate, seeds extracted
• 1/2 cup walnuts, roughly chopped
• 2 tbsp fresh lemon juice
• 1/4 cup fresh mint, finely chopped
• 1/2 tsp sumac, optional garnish
• 1 tsp za'atar, for chickpea seasoning

Instructions

1. 1

   Preheat oven to 400°F. Toss drained chickpeas with 1 tbsp olive oil, za'atar, and sea salt. Roast on parchment-lined baking sheet for 15-18 minutes until crispy, shaking pan halfway through. Set aside.

2. 2

   While chickpeas roast, combine pomegranate seeds, chopped walnuts, lemon juice, honey, and fresh mint in a small bowl. Let macerate for 5 minutes.