Recipe: Savory Chickpea and Spinach Pancakes
These savory pancakes from our wellness team — featuring chickpeas and spinach — will transform dinner.
There’s something inherently pleasing about pancakes, and it goes beyond the syrup-and-butter mélange of the stereotypical sweet pancake. In fact, savory pancakes open up a whole new world of deliciousness.
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Our Savory Chickpea and Spinach Pancakes are a fabulous case in point. With a base of chickpea flour and spinach, plus cumin, dill and green onions, these pancakes are bursting with flavor — not to mention vitamins, minerals, phytonutrients and fiber. Greek yogurt adds creaminess and extra protein, while cucumber offers crunch. And if you’re pressed for time, you’re in luck. You can whip up these hot cakes in no time!
3/4 cup chickpea flour
3/4 cup water
6 teaspoons extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 cup chopped fresh baby spinach
3 scallions, thinly sliced, plus more for serving
1 tablespoon chopped fresh dill, plus more for serving
1/2 cup 0% Greek yogurt
1/2 of a cucumber, thinly sliced
Pinch cayenne pepper, for serving
1 lemon, cut into wedges
Makes 2 servings.
160 calories, 8 g total fat, 1 g saturated fat, 8 g protein, 15 g carbohydrate, 3 g dietary fiber, 4 g sugar, 0 g added sugar, 1 mg cholesterol, 163 mg sodium
Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness