Savory Vegan Chickpea Flour & Fresh Spinach Pancakes Delight 🥞🌿✨
Ingredients
1 cup (120g) chickpea flour (besan or gram flour)
1 cup (240ml) water
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp ground cumin (optional)
1 cup (30g) fresh baby spinach, roughly chopped
2 tbsp finely chopped onion or scallions
1-2 tsp (5-10ml) olive oil or avocado oil for cooking
Directions
1. In a medium bowl, whisk together the chickpea flour, water, salt, pepper, garlic powder, and cumin (if using) until you have a smooth, thin batter with no lumps.
2. Let the batter rest for at least 10-15 minutes. This helps improve the texture of the pancakes.
3. Stir the chopped fresh spinach and chopped onion/scallions into the rested batter.
4. Heat about 1/2 tsp of oil in a non-stick skillet or griddle over medium heat.
5. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Spread it slightly with the back of the spoon if needed. Cook 2-3 pancakes at a time, depending on skillet size, without overcrowding.
6. Cook for 3-4 minutes on the first side, until the edges look set and bubbles start to appear on the surface.
7. Carefully flip the pancake and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
8. Repeat with the remaining batter, adding a little more oil to the skillet as needed between batches.
9. Serve the savory pancakes warm, either plain or with toppings like avocado, salsa, chutney, or a dollop of vegan yogurt.
Recipe Information:
Preparation Time: 5 min (+ 15 min resting) | Cooking Time: 15 min | Total Time: 35 min | Calories per Serving: ~80 per pancake | Number of Servings: ~6-8 pancakes
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