Pickle Pancakes with Lemon Garlic Aioli

Addictive. Tangy. Labor of Love.
Pickle pancakes with lemon-garlic aioli

Photos: Oh She Glows

Jump to Recipe

Pickle Pancakes with Lemon Garlic Aioli

Addictive. Tangy. Labor of Love.
Jump to Recipe

Prep time: 30 min.  |  Cook time: 50 min.

Servings: 4-6

Last edit February 1, 2024

Adapted original recipe by Angela Liddon of Oh She Glows

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bon appétit!

Equipment

Blender or small food processor

Large skillet

Griddle (optional)

Ingredients

For the lemon-garlic aioli:

¾ cup mayonnaise

2-4 garlic cloves, minced

4 tsp lemon juice (~1 lemon)

Dried dill to taste

 

For the pancakes:

High-heat cooking oil (such as vegetable, coconut, or avocado)

4-6 garlic cloves, minced

½ bag shredded carrots

6 dill pickle spears (3 full pickles)

1 cup chickpea flour

4 Tbsp nutritional years

1 cup water

¼-½ tsp sea salt and pepper, or to taste

Scallions, for garnish

For the lemon-garlic aioli:

¾ cup mayonnaise

2-4 garlic cloves, minced

4 tsp lemon juice (~1 lemon)

Dried dill to taste

 

For the pancakes:

High-heat cooking oil (such as vegetable, coconut, or avocado)

4-6 garlic cloves, minced

½ bag shredded carrots

6 dill pickle spears (3 full pickles)

1 cup chickpea flour

4 Tbsp nutritional years

1 cup water

¼-½ tsp sea salt and pepper, or to taste

Scallions, for garnish

Prep

  • Set aside: 
    • Cutting board
    • Chef’s knife
    • Blender or small food processor
    • Large skillet
    • Griddle (optional)
    • Garlic mincer
    • Paper towels
    • Large plate
    • Small bowl
    • Whisk
    • Liquid measuring cup
    • 1 cup measuring cup
    • ¾ cup measuring cup
    • 1 Tbsp measuring spoon
    • 1 tsp measuring spoon
    • ¼ tsp measuring spoon
  • Peel and mince garlic for aioli and pancakes.
  • Slice scallions, separating whites and greens.
  • Line a large plate with paper towels and set aside next to the stove.

Instructions

  1. Prepare the lemon-garlic aioli:
    In a small bowl, whisk together mayonnaise, minced garlic, lemon juice and dried dill. Set aside.
  2. Prepare the pancakes:
    Coat the bottom of the large skillet with a high-heat cooking oil. Add scallion whites and garlic. Saute over low-medium heat, stirring frequently so as not to burn the garlic. Add shredded carrots and saute for about 5 minutes, until softened.
  3. Add pickle spears with the sauted veg to a blender or small food processor. Blend until combined and pureed consistency.
  4. In a large mixing bowl, add chickpea flour, nutritional yeast, salt, pepper, and the blended puree mixture. Whisk until combined and let the batter sit for 1 minute.
  5. If you do not have a griddle, carefully wipe the bottom of your large skillet so it is clean (remember it will be hot!). Preheat your griddle or cleaned skillet over low-medium heat. When a drop of water sizzles after hitting the preheated griddle or skillet, it’s ready to use.
  6. Coat the bottom of your griddle or skillet with a high-heat cooking oil. Add 2 Tbsp of batter for each pancake. Use the spoon to spread the batter out so the pancake is nice and thin for an exterior crisp. Space the pancakes an inch or two apart.
  7. Cook for 3-5 minutes over low-medium heat, until a golden brown crust forms on the bottom. Flip and cook for another 3-5 minutes until golden brown. 
  8. Once cooked, place pancakes on a paper-towel lined plate to cool. 
  9. Continue this process until you have cooked all of the batter. Recoat the pan with oil as needed.
  10. Serve pancakes warm topped with lemon-garlic aioli and scallion greens.

Notes

  • Patience is key with this recipe. If you heat your pan too high to try to speed up the cooking process, your pancakes will not develop their delicious crisp!
  • This recipe is best eaten fresh as the pancakes do not reheat super well and may get soggy if you put them in the fridge.

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