Chickpea and spinach pancakes are protein-rich, savory delights made with chickpea flour and fresh spinach. Cooked in minutes, they're ideal for a healthy meal.
Chickpea and spinach pancakes are protein-rich, savory delights made with chickpea flour and fresh spinach. Cooked in minutes, they're ideal for a healthy meal.
In a mixing bowl, combine chickpea flour, baking powder and salt. Gradually whisk in the water until smooth and lump-free. Add the egg and olive oil, whisking until fully incorporated. Gently fold in the chopped spinach.
Place a non-stick skillet over medium heat and lightly grease it with olive oil or cooking spray. Heat until the surface is evenly warm.
Pour a ladleful of batter (approximately ¼ cup) onto the skillet. Spread it slightly to form a round pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip the pancake and cook the other side for 1-2 minutes until golden brown. Repeat with the remaining batter.
(Similar to the Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes recipes)
Stack the pancakes on a plate and top with optional yogurt or tahini sauce. Garnish with fresh herbs or a drizzle of olive oil, for added flavor.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Helpful Tools:
Mixing bowl, whisk, non-stick skillet, spatula
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