Name: Chickpea Pancakes with Leeks, Squash, and Yogurt
Yield: 4 Servings
Ingredients: 6 tablespoons olive oil, divided; 1 medium leek, white and pale-green parts only, chopped; ½ teaspoon kosher salt, plus more; Freshly ground black pepper; 1 cup grated peeled squash (such as butternut or kabocha); 1 large egg; ¾ cup chickpea flour; ¼ teaspoon baking powder; ½ cup plain yogurt; ¼ cup coarsely chopped fresh parsley; Flaky sea salt (such as Maldon)

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Peden + Munk

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

Recipe notes