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Chickpea and Spinach Pancakes

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Chickpea and Spinach Pancakes

Active Time: 20 minutes   |   Total Time: 20 minutes   |   Serves 12 pancakes   |  Vegan  |  Gluten Free

  • 1¼ cup chickpea/garbanzo bean flour
  • ¾ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 1 cup water
  • 1 tablespoon extra virgin olive oil, plus more for cooking the pancakes
  • 1 cup finely chopped fresh baby spinach
  • 2 scallions, thinly sliced, plus more for serving
  • Greek yogurt or coconut yogurt, for serving (optional)
  • 1 cucumber, thinly sliced, for serving
  • Za’atar spice blend, for serving (optional)

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

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

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.

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

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