nicholaswilde_recipes/docs/vegetarian/chickpea-and-spinach-pancakes.md

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🥞 Chickpea & Spinach Pancakes

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:fork_and_knife_with_plate: Serves	⏲️ Total Time
12	20 minutes

🧂 Ingredients

• 🧆 1.25 cup chickpea bean flour
• 🌿 0.75 tsp cumin
• 🧂 0.5 tsp salt
• 💧 1 cup water
• 🫒 1 Tbsp olive oil
• 🥬 1 cup spinach
• 🌿 2 scallions
• 🍶 some greek yogurt (optional)
• 🥒 1 cucumber
• 🧉 some za’atar (optional)

:cooking: Cookware

• 1 medium bowl
• 1 large skillet

📝 Instructions

Step 1

In a medium bowl, whisk together the chickpea bean flour, cumin, and salt. Whisk in the water and 1 tablespoon of the olive oil.

Step 2

Finely chop the spinach and thinly slice the scallions and whisk into the batter.

Step 3

Place a large skillet over medium-high heat. Once it’s nice and hot, reduce the heat to medium. For each batch of pancakes, add 2 teaspoons of oil and swirl the skillet to coat the bottom. Scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing the pancakes 2 inches apart. Cook for 3 to 4 minutes, until the undersides are golden brown and the batter in the center is just about set. Flip the pancakes and cook for about 1 minute more.

Step 4

Serve the pancakes topped with a small dollop of the greek yogurt (optional) and the sliced cucumber. Sprinkle on a little za’atar (optional) (if using) and some more scallions.

🔗 Source

• https://jessicaseinfeld.com/recipes/chickpea-and-spinach-pancakes