Recipe: Savory Chickpea and Spinach Pancakes

Yes, pancakes for dinner!

Chickpea and spinach pancakes

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!

Ingredients

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 

Directions

  1. In a medium bowl, whisk together the chickpea flour, water, 2 teaspoons of the oil, cumin and salt. Stir in the spinach, scallions and dill.
  2. In a small nonstick skillet, heat 2 teaspoons of the oil over medium heat. Add half of the batter and cook for 5 to 6 minutes, until the underside is golden brown and the batter is just about set in the center. Flip the pancake and cook for 2 minutes more, until the pancake is cooked through. Repeat with the remaining 2 teaspoons of the oil and batter.
  3. Serve each pancake topped the yogurt, cucumber, scallions, dill and a little cayenne.

Nutritional information (per serving)

Makes 2 servings.

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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 

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