Fennel and Kale Pancakes - Food Gardening Network
If you’re tired of sweet and syrupy pancakes for breakfast, this recipe for Fennel and Kale Pancakes might be the savory twist you’ve been looking for!
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Cooking tools:
- Nonstick skillet
- Stove
- Whisk
- Mixing bowl
- Grater
- Measuring cup
- Measuring spoon
- Spatula
- Plate
Ingredients
- 1/2 cup chickpea flour
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- 3 garlic cloves, peeled and divided
- 1 15-ounce can chickpeas, drained
- 1 tablespoon curry powder
- 1 small bunch Tuscan kale, stemmed and leaves torn
- 1 small fennel bulb, fronds (the leafy top) removed, and very thinly sliced
- 1/4 cup tahini
- 2 tablespoons freshly squeezed lemon juice
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