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🥞 Chickpea & Spinach Pancakes

Chickpea and Spinach Pancakes

🍽 Serves ⏲ Total Time
12 20 minutes

🧂 Ingredients

  • 🧆 1.25 cup chickpea bean flour
  • 🌿 0.75 tsp cumin
  • 🧂 0.5 tsp salt
  • 💧 1 cup water
  • 🫒 1 Tbsp olive oil
  • 🥬 1 cup spinach
  • 🌿 2 scallions
  • 🍶 some greek yogurt (optional)
  • 🥒 1 cucumber
  • 🧉 some za’atar (optional)

🍳 Cookware

  • 1 medium bowl
  • 1 large skillet

📝 Instructions

Step 1

In a medium bowl, whisk together the chickpea bean flour, cumin, and salt. Whisk in the water and 1 tablespoon of the olive oil.

Step 2

Finely chop the spinach and thinly slice the scallions and whisk into the batter.

Step 3

Place a large skillet over medium-high heat. Once it’s nice and hot, reduce the heat to medium. For each batch of pancakes, add 2 teaspoons of oil and swirl the skillet to coat the bottom. Scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing the pancakes 2 inches apart. Cook for 3 to 4 minutes, until the undersides are golden brown and the batter in the center is just about set. Flip the pancakes and cook for about 1 minute more.

Step 4

Serve the pancakes topped with a small dollop of the greek yogurt (optional) and the sliced cucumber. Sprinkle on a little za’atar (optional) (if using) and some more scallions.

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