What happens when you swap flour for chickpea batter in your pancakes, like our Chickpea Flour Pancakes with Spinach and Feta? You get a savory, protein-rich base that holds a fistful of wilted spinach without falling apart, and a serious fiber upgrade over the usual stack.
Ingredients
- 1 1/2 cups chickpea (besan) flour
- 1 1/2 cups water
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/2 tsp fine sea salt
- 2 cups baby spinach, roughly chopped
- 1/4 cup finely diced red onion
- 1 clove garlic, minced
- 2 tbsp olive oil, for cooking
- Plain yogurt and lemon wedges, for serving
Instructions
- In a large bowl, whisk the chickpea flour, water, cumin, turmeric, and salt until smooth.
- Let the batter rest at room temperature for 30 minutes; it will thicken slightly.
- Fold the spinach, red onion, and garlic into the rested batter.
- Heat 1 tsp olive oil in a nonstick skillet over medium heat.
- Pour about 1/3 cup of batter into the skillet and spread gently into a round.
- Cook for 3-4 minutes until the edges lift and the bottom is golden, then flip and cook 2-3 minutes more.
- Repeat with the remaining batter, adding oil as needed, and serve warm with yogurt and lemon.
Nutrition Facts (per serving)
| Calories | 230 |
| Total fat | 9g |
| Total carbohydrates | 26g |
| Dietary fiber | 6g |
| Protein | 10g |
| Sodium | 330mg |
Why This Is Good for Your Gut
Chickpea flour is high in raffinose family oligosaccharides and resistant starch, both prebiotic fibers that feed Bifidobacterium and support short-chain fatty acid production in the colon. Spinach adds insoluble fiber and magnesium, which supports smooth muscle function along the digestive tract, helping move everything else along.
Pancakes that skip the sugar rush and go straight for the fiber. Still hungry for chickpeas? Chickpea Spinach Coconut Curry and Roasted Cauliflower Chickpea Bowl with Tahini both lean into the same fiber-rich base.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
