Savory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas FloresAt one point over the past few months I was flipping through a food magazine in line at the grocery store checkout register, and something caught my eye. It was the mention of a savory Italian pancake known as farinata, which drew me in because 1) I love savory breakfasts 2) I love savory pancakes in particular (hello, okonomiyaki), and 3) traditional Italian food is amazing 99.9% of the time. I don’t remember the publication it was in, but the concept of it intrigued me enough that I popped the name of the dish into the notes app on my phone so I wouldn’t forget it. Farinata. It sounded pleasant and slightly fancy, but what super intrigued me was the fact that it was made pretty much entirely with chickpea flour, which made it gluten-free and also super protein-heavy and filling. I’ve been on a bit of a chickpea bender this past year, and have been roasting them and eating them in tacos, as a snack, and pureeing them into soups to make them heartier. Chickpeas’ flavor is kind of like that of green peas, but nuttier and earthier, and I’m obsessed with them.

Savory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas FloresSo, I decided to make it this autumn, but wanted to include some of my favorite flavors of fall in it, too. I mixed some fresh rosemary and thyme from the garden into the batter, and topped the finished pancake with some roasted heirloom winter squash (you can use butternut, pumpkin, blue hubbard…really any winter squash works great), caramelized some onions, and then garnished it with some plain Greek yogurt and fresh pomegranate seeds. The result was the tastiest dish I’ve made so far this fall. The perfect balance of nuttiness, sweetness, richness, and tanginess. Definitely a comfort food kinda dish; the kind of thing that just makes you want to curl up in a thick comfy sweater inside by the fire. And a huge thanks to the folks at Orvis for letting me get cozy in their *insanely* comfy wool & cashmere donegal turtleneck. Highly recommend investing in one for a go-to comfy and pretty winter sweater 😀

Savory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas FloresSavory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas FloresThe other thing I really like about this is how versatile it is, too. You can top the finished farinata with absolutely anything—sautéed spinach, feta cheese, cooked sausage, roasted tomatoes and burrata…the list of tasty things you can place atop it goes on and on. One thing to keep in mind when making this, though, is that you need to let the chickpea flour rest with the water for at least 4 hours and up to 12 hours. This is going to ensure that it stays nice and moist. Texture-wise, the longer they sit together the more custardy the texture of the farinata becomes. So for a firmer farinata, let it sit closer to 4 hours, and for a softer one, let it sit for 12. I like making this for breakfast and topping it with poached eggs and sautéed veggies, in which case I just mix it up before bed, cover it, and let it sit overnight (aka 12 hours) before cooking it then next morning.

Savory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas Flores

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Savory Farinata Chickpea Pancake with Winter Squash

Course Main Course
Cuisine Italian
Keyword vegetarian
Servings 4 people
Calories 564 kcal

Ingredients

SAVORY FARINATA PANCAKE

  • 2 cups chickpea flour
  • 3 cups plus 1 tablespoon water
  • 2 teaspoons chopped fresh rosemary
  • 1 1/2 teaspoons flake sea salt
  • 1 teaspoon fresh thyme leaves
  • 1 pinch cracked black pepper
  • 1/3 cup extra virgin olive oil

ROASTED SQUASH

  • 1 pound 6 oz butternut squash small
  • 1 teaspoon olive oil
  • 1/4 teaspoon flake sea salt
  • 1 pinch cracked black pepper

CARAMELIZED ONIONS​

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion sliced

TOPPINGS

  • 3/4 cup plain greek yogurt
  • 1/2 cup pomegranate seeds
  • 1/4 cup microgreens optional

Instructions

SAVORY FARINATA PANCAKE

  1. In a medium bowl, stir together the chickpea flour with 2 cups of water. Cover and allow the mixture to rest for 4 to 12 hours.
  2. Preheat the oven to 500 degrees Fahrenheit. Use a spoon to scoop any froth that has developed on the top of the chickpea mixture and discard the froth. Add the remaining cup and tablespoon of water to the mixture and stir until smooth. Add the rosemary, salt, thyme, and pepper and stir to combine. Pour the olive oil into a 12-inch skillet or copper pan, then pour in the batter and immediately place it in the oven on the second rack from the top.
  3. Bake until the pancake develops lightly golden spots on top, is no longer very jiggly in the middle, and pulls away from the sides slightly, about 17 minutes. Remove from the oven and allow to cool for 20 minutes before topping with the yogurt, pomegranate seeds, micro greens, roasted squash, and caramelized onions and slicing and serving.

ROASTED SQUASH

  1. Preheat the oven to 375 degrees Fahrenheit. Cut the squash vertically inside and scoop out and discard any seeds. Rub the interior with the olive oil and sprinkle with salt and pepper. Place the squash on a baking sheet, inside facing up, and roast until soft when pricked with a fork, about 50 minutes. Allow to cool for 10 minutes before cutting it into 1/2-inch thick slices and peeling the skin off of each slice.

CARAMELIZED ONION

  1. While the squash is roasting, you can caramelize the onion. Heat the olive oil in a medium frying pan over medium high heat. Add the onions and cook until softened and transparent, about 5 to 8 minutes, stirring every couple minutes. Reduce the heat to low and continue cooking until the onions are golden and smell slightly sweet, about 40 minutes, stirring every 5 minutes.
Nutrition Facts
Savory Farinata Chickpea Pancake with Winter Squash
Amount Per Serving
Calories 564 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 4g 20%
Cholesterol 1mg 0%
Sodium 1085mg 45%
Potassium 1048mg 30%
Total Carbohydrates 55g 18%
Dietary Fiber 10g 40%
Sugars 14g
Protein 19g 38%
Vitamin A 242.1%
Vitamin C 34.8%
Calcium 13.5%
Iron 22.3%
* Percent Daily Values are based on a 2000 calorie diet.

Savory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas FloresSavory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas FloresSavory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas Flores Savory Gluten Free Farinata Winter Squash Pancake with Caramelized Onions Greek Yogurt and Pomegranate Seeds by Eva Kosmas Flores

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