At our house, pancakes are a big part of a relaxed breakfast atmosphere.
(I think that’s mostly because I only make them on lazy weekend mornings.)
The honey in these pancakes makes them just sweet enough. My four-year devours these (at least five per breakfast), and he happily eats them without syrup (though of course, you should feel free to use some syrup if you want — they are, after all, pancakes!)
For more ideas about cooking with Hummus, see my article on “Making Hummus More than a Dip.”
- 1 cup plain hummus
- 1/3 cup honey
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons olive oil, divided into two small bowls
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
Makes approximately 14 small pancakes
In a large mixing bowl, combine the hummus with the honey, milk, eggs, salt, and two tablespoons of the olive oil. Gradually incorporate the flour, baking powder and baking soda. Mix only until blended.
Heat a large saute pan with a bit of the remaining olive oil. Turn the heat to low and use a 1/4 cup measure to pour 3 to 4 ladles full into the pan with ample space between them. Cook the pancakes for approximately 2 minutes per side or until they start to brown along the edges. Use a bit more of the remaining olive oil each time you add batter to the pan.
A couple notes:
Sabra makes by far makes the smoothest, creamiest, and most delicious hummus I’ve found.
My six-year old is gluten-free (as is my husband, to support him — which I think is so loving!) If you would like to try these pancakes in my gluten-free version, simply substitute the all-purpose flour with garbanzo-fava flour, plus 1/8 teaspoon xanthan gum.