Apricot Habanero Glazed Chickpea Pancakes with Mint-Yogurt Drizzle

Apricot Habanero Glazed Chickpea Pancakes with Mint-Yogurt Drizzle

A savory, gluten-free take on pancakes that uses Coo Moo Apricot Habanero jam as a bright, spicy-sweet glaze. Crisp-edged chickpea pancakes are topped with roasted cherry tomatoes, tangy minted yogurt, toasted pistachios, and a glossy Apricot Habanero finish. Great for a brunch board, light dinner, or as a shareable plate.

Ingredients

• 1 cup chickpea flour (besan)
• 1 cup cold water
• 1/4 cup plain yogurt (dairy or plant-based), plus 1/2 cup for drizzle
• 1 large egg (optional for extra lift; omit for vegan and add 1 tablespoon olive oil)
• 2 tablespoons extra-virgin olive oil, plus more for frying
• 1/2 teaspoon kosher salt, plus extra to taste
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup finely chopped scallions (white and green parts)
• 1 small clove garlic, minced
• 1 cup cherry tomatoes, halved
• 2 tablespoons Coo Moo Apricot Habanero jam (product link) plus 3 more tablespoons for glazing
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh mint, plus extra leaves to garnish
• 2 tablespoons toasted pistachios, chopped (or toasted almonds)
• Freshly cracked black pepper

Instructions

1. In a medium bowl whisk together chickpea flour, cold water, 1/4 cup yogurt, egg (if using), 2 tablespoons olive oil, salt, cumin, and smoked paprika until smooth and lump-free. Let batter rest 10 minutes to hydrate the flour. Stir in chopped scallions and minced garlic.
2. While batter rests, preheat a nonstick skillet over medium heat and add a teaspoon of olive oil. Add halved cherry tomatoes, cut-side down, and cook 3 to 4 minutes until they blister and begin to soften. Remove to a plate and season lightly with salt. Keep skillet at medium-low for pancakes.
3. Lightly oil the skillet again. For each pancake, pour about 1/4 cup batter into the skillet and spread gently into an approximately 4-inch round. Cook 3 to 4 minutes until the edges look set and bubbles form on top. Flip and cook an additional 2 to 3 minutes until golden and crisp. Repeat to make about 6 to 8 pancakes, adding oil as needed. Keep finished pancakes warm on a plate tented with foil.
4. In a small saucepan over low heat combine 3 tablespoons Coo Moo Apricot Habanero jam and 1 tablespoon lemon juice. Warm gently, whisking until smooth and slightly loosened into a pourable glaze, about 1 to 2 minutes. Remove from heat.
5. Make the mint-yogurt drizzle: in a small bowl whisk together 1/2 cup plain yogurt, 2 tablespoons chopped mint, a pinch of salt, and a teaspoon of lemon juice. Adjust seasoning to taste. If too thick, thin with a teaspoon of water.
6. To assemble, stack 2 or 3 chickpea pancakes per serving on a platter. Spoon blistered cherry tomatoes over each stack. Drizzle each stack with the mint-yogurt and then brush or spoon the warmed Apricot Habanero glaze over the top so it forms a glossy coating that pools slightly on the plate.
7. Finish with a scatter of toasted pistachios, extra chopped mint leaves, and a crack of black pepper. Serve warm, with the jar of Coo Moo Apricot Habanero visible at the table for an extra smear on the side.

Notes

• Make it vegan: omit the egg and use a plant-based yogurt. Add 1 tablespoon olive oil to the batter for richness.
• For more texture, fold in 1/4 cup finely grated zucchini (squeezed of excess water) to the batter before cooking.
• This recipe scales easily. Keep pancakes warm in a low oven (200F/95C) while finishing the batch.
• Creative use of the product: the Apricot Habanero is used both warmed into a glaze and served straight from the jar for diners to add an extra punch. The glaze gives a shiny finish and concentrated sweet-heat, while a small spoonful on the side preserves the jam’s original texture and aroma.