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
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chickpea Flour Spinach Pancakes
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 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.
* The nutritional information provided is calculated automatically and should be used as an estimate.
5 comments
Sounds super! Going to make some soon. Thx so much. FOOD NUEVO! Yaaaaay!
Fabulous delicious healthy preparation n lovely presentation ..
Loved ur photoclick too.
Thank you so much, Sangeeta! I am happy that you like it 🙂
Do you serve these with any kind of condiment or sauce?
I usually have them with guacamole, plant-based cheese spread or hummus and some veggies