Tired of boring, bland breakfast options that leave you feeling unsatisfied? Get ready to transform your culinary world with these vibrant, nutrient-packed Spinach Chickpea Pancakes that are about to become your new obsession! These emerald-green delights are not just a feast for your eyes, but a powerhouse of nutrition that will tantalize your taste buds and supercharge your day with protein, vitamins, and irresistible flavor.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup chickpea flour
- 1 cup spinach (fresh)
- 1 cup water
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp turmeric
- Oil for cooking
Instructions
- Begin by gathering all your ingredients: chickpea flour, fresh spinach, water, cumin, salt, turmeric, and oil for cooking.
- In a mixing bowl, combine 1 cup of chickpea flour, 1 teaspoon of cumin, 1/2 teaspoon of salt, and 1/2 teaspoon of turmeric. Mix these dry ingredients well to ensure an even distribution of spices.
- Rinse the fresh spinach thoroughly under running water to remove any dirt or grit. After rinsing, chop the spinach into small pieces to make it easier to incorporate into the batter.
- Add the chopped spinach to the dry mixture in the bowl. Stir until the spinach is well-coated with the flour and spices.
- Gradually add 1 cup of water to the mixture, stirring continuously to avoid lumps. The batter should be smooth and pourable, similar to a pancake batter consistency. If the batter is too thick, add a little more water, a tablespoon at a time.
- Let the batter rest for about 5 minutes. This allows the chickpea flour to hydrate and results in a better texture for the pancakes.
- While the batter is resting, heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil to the pan, just enough to coat the surface lightly.
- Once the oil is hot, pour a ladleful of the batter into the skillet, spreading it gently into a circular shape. Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown.
- Carefully flip the pancake using a spatula and cook the other side for an additional 2-3 minutes until it is also golden brown and cooked through.
- Remove the pancake from the skillet and place it on a plate. Repeat the cooking process with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
- Once all pancakes are cooked, serve them warm. They can be enjoyed plain or with your choice of dips or sauces, such as yogurt, chutney, or salsa.
- These Spinach Chickpea Pancakes make a nutritious and delicious meal, perfect for breakfast, lunch, or dinner. Enjoy!
Tips
- Batter Consistency is Key: Aim for a smooth, pourable batter similar to traditional pancake mix. If it's too thick, gradually add water to achieve the right texture.
- Let the Batter Rest: The 5-minute resting period is crucial. This allows the chickpea flour to fully hydrate, resulting in more tender and flavorful pancakes.
- Temperature Control: Use medium heat to ensure even cooking. Too high, and you'll burn the outside while leaving the inside raw.
- Non-Stick is Your Friend: A good non-stick skillet or well-seasoned cast-iron pan will prevent sticking and help achieve that perfect golden-brown color.
- Don't Overcrowd the Pan: Cook one pancake at a time to maintain optimal heat and ensure even cooking.
- Customize Your Flavors: Feel free to experiment by adding herbs like cilantro or changing up the spices to suit your taste.
- Serve Immediately: These pancakes are best enjoyed warm, so serve them right off the skillet for the best texture and flavor.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 9g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
