• Chef Yogi

Savory Pancakes

with super greens, white beans and oven dried tomatoes

From Marty: This is a hearty meal that has a ton of flavor with garlic and onion. The oven dried tomatoes add a punch of flavor and color to the dish. Garbanzo flour combined with a few simple spices made into a pancake is the perfect combination. These pancakes are so versatile! I have made them for other meals including pairing them with a root veg hash for breakfast! But today they are made for a dinner to be remembered. We hope you enjoy and don't forget to tell us how you made them even better and don't forget the hashtag #cooklikeayogi


Savitha, Stephanie and Marty


2 lbs. tomatoes (slice in half if they are small to medium, or sliced to at least 1/4" if they are a larger variety)

Olive oil

Sea salt

Preheat oven to 200°

On a large cookie sheet, place the tomatoes face up and drizzle with olive oil and sprinkle with salt. Bake for 4 hours. Set aside when finished cooking (NOTE: about 45 minutes before they are finished, the rest of the meal can start being prepared).


2 TBS. olive oil

1 C. chopped onion

3 large cloves of garlic, minced

1 tsp. oregano

1/2 tsp. red pepper flakes

1/4 tsp. sea salt

2 heaping C. super greens

1 can of organic white beans, rinsed


1 C. garbanzo flour

1 tsp. garlic powder

1 tsp. onion powder

1 TBS. nutritional yeast

1/2 tsp. baking soda

1 C. water

Olive oil (to grease the frying pan)

Salt and pepper to taste


During the last 45 minutes while the tomatoes are in the oven, start prepping the ingredients for the the white beans/greens and pancakes.

Heat a large skillet to medium heat and add enough olive oil to circle the pan 2-3 times. Once the pan is heated, add the chopped onion and allow to soften, 5-7 minutes.


Add the garlic and cook for another minute. Then add the oregano, red pepper flakes, sea salt and stir. Add the greens and cook for an additional 2-3 minutes. Remove from heat.

In a medium bowl, add all the dry ingredients for the pancakes and stir until blended. Add water and stir until you reach a batter consistency. In a large skillet add enough olive oil to circle the pan 2-3 times, and turn on the heat to medium. Once pan is heated, add 1/3 C. pancake batter. Once edges are brown, flip the pancake and cook the other side evenly. Cook additional pancakes until the bowl is empty.


Arrange the pancakes on the plate. Scoop up the white bean mixture and oven dried tomatoes. When eating, make sure to get a a bite with all three on your fork! My wonderful neighbor Kelly Jancek was brave enough to join my husband and I to test the meal. We devoured it all along with some wine and a ton of great conversation and laughs. Sharing a meal with friends and family is the best life has to offer!

- Makes 2-3 potions -