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In the realm of culinary delights, pancakes are often associated with sweet breakfast options, laden with syrup and fruit. However, the world of savory pancakes opens up a treasure trove of flavors and nutritious possibilities. The Savory Chickpea and Spinach Pancakes exemplify this concept beautifully, combining healthful ingredients to create a dish that is not only delicious but also versatile enough to be enjoyed at any time of day. Whether you’re looking for a hearty breakfast, a satisfying lunch, or a light dinner, these pancakes cater to a variety of dietary preferences, including vegetarian and gluten-free diets.

Savory Chickpea and Spinach Pancakes

Discover a delicious twist on the traditional pancake with Savory Chickpea and Spinach Pancakes. Perfect for any meal, these nutritious pancakes are made with protein-packed chickpea flour, fresh spinach, and aromatic spices. They're not only vegetarian and gluten-free but also offer a delightful combination of flavors and health benefits. Enjoy them for breakfast, lunch, or dinner, and feel good about nourishing your body with this wholesome dish. Enhance your pancakes with yogurt or chutney for added flavor!

Ingredients
  

1 cup chickpea flour (besan)

1 cup fresh spinach, finely chopped

1/2 cup water (adjust as needed)

1/4 cup onion, finely chopped

2 cloves garlic, minced

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/4 teaspoon chili powder (adjust to your spice preference)

1/2 teaspoon baking powder

Salt and pepper, to taste

2 tablespoons fresh cilantro, chopped (optional)

2 tablespoons olive oil or ghee (for cooking)

Yogurt or raita (for serving, optional)

Instructions
 

Prepare the Batter: In a large mixing bowl, combine the chickpea flour, cumin powder, turmeric powder, chili powder, baking powder, and a pinch of salt and pepper. Mix thoroughly until the dry ingredients are well incorporated.

    Add Wet Ingredients: Slowly pour in the water while whisking the dry mixture to create a smooth batter. Aim for a consistency similar to traditional pancake batter. If necessary, adjust the water to achieve this texture.

      Incorporate Vegetables: Gently fold in the chopped spinach, onion, minced garlic, and cilantro (if using) into the batter until all ingredients are well mixed and evenly distributed.

        Heat the Pan: Place a non-stick skillet or griddle over medium heat. Add 1 tablespoon of olive oil or ghee to the pan and let it heat until shimmering but not smoking.

          Cook the Pancakes: For each pancake, pour approximately 1/4 cup of batter into the skillet. Use the back of a ladle to spread the batter into a uniform circle. Cook for about 3-4 minutes, or until bubbles appear on the surface and the edges appear set.

            Flip the Pancake: Carefully flip the pancake using a spatula, and cook for an additional 3-4 minutes on the other side until it turns golden brown and is cooked through.

              Repeat Cooking Process: Once cooked, remove the pancake from the skillet and keep warm on a plate. Repeat the process with the remaining batter, adding more olive oil or ghee to the skillet as needed.

                Serve: Serve the pancakes warm, accompanied by a side of creamy yogurt or raita for an extra burst of flavor and creaminess.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Stack the pancakes on a serving plate and garnish with extra chopped cilantro. Serve with a small bowl of yogurt or raita on the side for dipping.