For breakfast or dinner, these light and healthy pancakes are a great alternative to the usual. Serve them with Labneh for a delightful pairing.
1 cup Gram flour
1/2 cup gluten-free bread flour
1 cup water
3/4 cup feta cheese, crumbled
1/2 cup black olives, chopped & seeded
2 TSP sumac
1/2 a lemon, juiced
Splash of Tabasco
Salt and pepper (to taste)
Olive oil, for the pan
In a medium bowl, whisk both flours together.
Gradually add the water while whisking constantly until there are no lumps in the batter.
Add in the feta, olives, sumac, Tabasco, salt and pepper. Mix to combine. The batter should be of pouring consistency but not too runny.
Heat a tablespoon of olive oil in a pan, and pour a ladle of the batter into the pan. When the bottom starts to brown, flip the pancake on its other side.
Repeat the procedure with the remaining batter.
Serve with Labneh.
– Recipe and photography by Arwa Lootah