Chickpea Flour Spinach Pancakes

NUTRIENT-DENSE PANCAKE RECIPE

These chickpea flour and spinach pancakes are a great choice for a healthy, nutrient-dense breakfast. The recipe requires only a couple of ingredients and it’s super easy to make. You can make these for breakfast, brunch, or as an afternoon snack.

MEET THE INGREDIENTS

• Chickpea flour
• Fresh spinach
• Garlic

CHICKPEA FLOUR

Chickpea flour is one of my favorite flours and I use it quite often in my recipes. It is a gluten-free flour made from dried chickpeas (garbanzo beans) and is also known as garbanzo flour.

It is high in protein (1 cup contains more than 20 g of protein), fiber, and micronutrients and is lower in carbs and calories than traditional wheat flour.

You can use it in both, sweet and savory recipes. Use it to make bread, cookies, pizza dough, socca, pancakes, to thicken soups, sauces, and gravies or as a crunchy coating.

HOW TO MAKE CHICKPEA FLOUR SPINACH PANCAKES

• Wash spinach and drain it really well, squeezing out excess liquid.
• Combine 150 g (about 6 handfuls) of spinach with 150 ml water in the blender and blend briefly until smooth. Set aside.
• To make the batter, stir together the chickpea flour, the blended spinach mixture, and salt in a small bowl. Stir together until combined completely,  making sure to eliminate all of the lumps. Add minced garlic.
• Note: The batter’s consistency should be slightly thick – it should be thick enough that it drips rather than runs off the spoon.
• If the batter is too thin add 1 extra tablespoon of chickpea flour. If it’s is too thick, add 1 extra tablespoon of water and stir again.
• Let the batter sit for 10 minutes.
• Brush the pan with olive oil and preheat it under medium heat.
• Pour the batter into a circle (use 1 heaped tablespoon for each pancake).
• When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.

Makes approx. 10 pancakes.

CHICKPEA FLOUR SPINACH PANCAKES ARE:

• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Nut-free
• Easy to make
• Nutritious and yum

Chickpea Flour Spinach Pancakes

Nensi Beram

These easy to make chickpea flour spinach pancakes are a perfect choice for a savory breakfast or brunch. Protein-rich, nutrient-dense, gluten-free, and sooo yum!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Cuisine Gluten-free, Vegan

Servings 2

Ingredients

  

1x2x3x

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

Instructions

 

• Wash spinach and drain it well, squeezing out excess liquid.
• Combine 150 g (about 6 handfuls) of spinach with 150 ml water in the blender and blend briefly until smooth. Set aside.
• To make the batter, stir together the chickpea flour, the blended spinach mixture and salt in a small bowl. Stir together until combined completely, making sure to eliminate all of the lumps. Add minced garlic.
• Note: The batter’s consistency should be slightly thick: it should be thick enough that it drips rather than runs off the spoon.

  If the batter is too thin add 1 extra tablespoon of chickpea flour. If it's is too thick, add 1 extra tablespoon of water and stir again.
• Let the batter sit for 10 minutes.
• Brush the pan with olive oil and preheat it under medium heat.
• Pour the batter into a circle (use 1 heaped tablespoon for each pancake).
• When the pancake starts bubbling a bit and the bottom is lightly browned, flip it over and cook briefly on the other side.
• Makes approx. 10 pancakes.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

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