¾ cup Chickpea Flour
2 Eggs, beaten
1 tbsp Baking Powder
4 tbsp + ¼ cup Olive Oil
½ tsp Salt
1 tsp Ground Cumin
⅔ cup Milk
2 bunches Mustard Greens, Chard, Kale or Spinach, destemmed
1 bunch Green Onions, green parts sliced thinly
1 bunch Mint, sliced thinly
1 tsp Aleppo Chili Flakes
1 clove Garlic
1 Bay Leaf
1 lime, juiced and zested
Bring a large pot of salted water to a boil and add your greens. Let blanch for 2 minutes, then remove with tongs or a spider strainer and set aside to cool thoroughly. Once they’re cool, squeeze all of the liquid out and chop them finely—until they’re almost a paste.
Combine flour, baking powder, egg, 4 tbsp olive oil, salt, cumin and milk in a large mixing bowl and whisk thoroughly to break up any lumps. Add green onion, a handful of mint, chili flakes, and chopped greens, then continue whisking until mixed.
Pour ¼ cup olive oil into a bowl, then add the zest and juice of one lime, about half of the chopped mint and a heaping tablespoon of Aleppo chile. Mix well and set aside.
Coat the bottom of a griddle or cast-iron pan with olive oil, then place over medium-high heat. Spoon about a ¼ cup of pancake batter into the pan and let it cook until you see bubbles rising (just like cooking regular pancakes!), then flip and cook the other side until crispy.
When pancakes are crispy and delicious, serve with a few leaves of mint torn over the top and a drizzle of chili-lime olive oil.