Savory Chickpea Flour Pancakes with Spinach

NUTRIENT-DENSE PANCAKE RECIPE

These chickpea flour and spinach pancakes are a healthy, nutrient-dense option for breakfast, brunch, or a savory snack. With just a few ingredients and simple steps, they’re quick to prepare and full of protein and fiber.

MEET THE INGREDIENTS

• Chickpea flour
• Fresh spinach
• Garlic
• Water
• Salt

CHICKPEA FLOUR

Chickpea flour, also called garbanzo flour, is a gluten-free flour made from ground dried chickpeas. It’s high in protein and fiber, and provides vitamins and minerals while generally being lower in carbohydrates and calories than wheat flour.

Because of its savory, slightly nutty flavor and sturdy texture, chickpea flour works well in both sweet and savory preparations: pancakes, flatbreads, socca, fritters, batters for frying, thickening soups and sauces, or as a crunchy coating.

HOW TO MAKE CHICKPEA FLOUR SPINACH PANCAKES

• Wash the spinach and drain it thoroughly, squeezing or pressing out as much liquid as possible.
• Place about 150 g (roughly 6 handfuls) of spinach and 150 ml water in a blender and pulse briefly until smooth. Set the blended mixture aside.
• In a bowl, combine 100 g chickpea flour, the blended spinach mixture, and salt. Stir well to create a lump-free batter, then mix in minced garlic (4–5 cloves, to taste).
• The batter should be slightly thick — thick enough to drip slowly from a spoon rather than run. If it’s too thin, add an extra tablespoon of chickpea flour. If it’s too thick, add a tablespoon of water and stir.
• Let the batter rest for about 10 minutes to hydrate the flour and improve texture.
• Heat a nonstick or lightly oiled skillet over medium heat and brush the surface with olive oil.
• Use a heaped tablespoon of batter for each pancake, pouring it into a small circle in the pan. Cook until small bubbles form on the surface and the bottom is lightly browned, then flip and cook briefly on the other side until cooked through.
• This recipe yields approximately 10 small pancakes.

WHY THESE PANCAKES ARE GREAT

• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Nut-free
• Easy to make
• High in protein and fiber, satisfying and nutritious

If you enjoyed this recipe, you might also like other chickpea flour dishes such as frittata-style bakes, classic chickpea pancakes, or chocolate chickpea pancakes. All use the same versatile flour and adapt easily to sweet or savory variations.

Chickpea Flour Spinach Pancakes

Nensi Beram

Savory, protein-rich, and quick to make, these chickpea flour spinach pancakes are perfect for a nutritious breakfast or light brunch.

Prep Time
10 mins

Cook Time
30 mins

Cuisine Gluten-free, Vegan

Servings 2

Ingredients

• 100 g chickpea flour
• 150 g fresh spinach about 6 handfuls
• 150 ml water
• 4-5 cloves garlic minced
• salt to taste

Instructions

• Wash the spinach and drain it well, squeezing out excess liquid.
• Blend 150 g spinach with 150 ml water until smooth. Set aside.
• In a bowl, mix the chickpea flour, blended spinach, and salt until smooth. Stir in minced garlic and remove any lumps.
• The batter should drip slowly from a spoon. If it’s too thin, add 1 tablespoon chickpea flour; if too thick, add 1 tablespoon water. Let rest for 10 minutes.
• Heat a pan over medium, brush with olive oil, and use a heaped tablespoon of batter for each pancake. Cook until lightly browned and bubbling, then flip and cook briefly on the other side.
• Makes approximately 10 small pancakes.

Did you make this recipe?
Please leave a comment below and let us know how it turned out. Your feedback is appreciated.

*Nutritional information is calculated automatically and should be treated as an estimate.

Keyword chickpea flour pancakes, chickpea pancakes spinach, gluten-free spinach pancakes, green pancakes