|250 g||chickpea flour|
|60 g||jarred pitted green olives|
|6 tbsp||olive oil (divided)|
Whisk the chickpea flour, water, and a third of the olive oil. Season with salt and pepper and set aside.
Thinly slice the fennel (setting any fronds aside for garnish), chop the garlic, and halve the olives. Roughly chop the mint and set aside. In a nonstick pan over medium heat, add half of the remaining olive oil. Fry the fennel until translucent, approx. 8 min. Season with salt and pepper and add the garlic, olives, and a third of the mint. Continue to sauté until fennel is soft but not mushy, approx. 5 min. more. Remove from heat and set aside.
In the same pan, add some of the remaining olive oil and half of the chickpea batter. Fry for approx. 5 min. then flip and fry for another 5 min. Remove and add more olive oil and repeat with the remaining half of the batter.
Top each pancake with half the fennel and olive mixture, mint, and any fennel fronds. Enjoy!