SAVOURY CHICKPEA PANCAKE WITH SPINACH AND ONION
The Savoury Chickpea Pancake With Spinach And Onion is a dish that unites simplicity with nourishment, transforming everyday ingredients into a wholesome and satisfying meal. It is made from naturally gluten-free chickpea flour, which is enriched with fresh spinach for colour and nutrition, while onions bring subtle sweetness and depth. Golden turmeric not only enhances flavour but also lends a warm and inviting hue. It is lightly pan-fried in olive oil and the pancake develops a crisp exterior that gives way to a tender centre. Its versatility makes it a perfect choice for breakfast, brunch or even a light dinner and it pairs beautifully with toppings such as creamy avocado, tangy vegan yoghurt or fresh herbs. The Savoury Chickpea Pancake With Spinach And Onion is quick to prepare and rich in protein, fibre and essential minerals, which is a plant-based favourite that satisfies both the palate and the body.
RECIPE CATEGORY
Breakfast, Brunch, Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Pan-Fry, Sauté
OCCASION/HOLIDAY
Family Reunion, Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Fritter
INGREDIENTS
The ingredients required for the preparation of Savoury Chickpea Pancake With Spinach And Onions are listed below:
- 30 grams | 1.06 ounces | ¼ cup chickpea flour
- 60 milliliters | 2.03 fluid ounces | ¼ cup water
- 7 grams | 0.25 ounces | ¼ cup chopped spinach
- 10 grams | 0.35 ounces | 1 tablespoon chopped onion
- 20 grams | 0.04 ounces | ½ teaspoon ground turmeric
- 5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
- 30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 165 kilocalories
- Fat: 6.5 grams
- Saturated Fat: 0.7 grams
- Carbohydrate: 19.9 grams
- Sugar: 3.5 grams
- Fibre: 5.5 grams
- Sodium: 600 milligrams
- Protein: 6.4 grams
- Calcium: 29 milligrams
- Potassium: 351 milligrams
- Iron: 2.2 milligrams
PREPARATION
These steps are followed for the preparation of Savoury Chickpea Pancake With Spinach And Onions:
- Mix The Ingredients: In a medium mixing bowl, combine chickpea flour, turmeric, salt and freshly ground black pepper. Stir them together so the spices are evenly distributed before adding liquids.
- Avoid Lumps: Slowly pour in the water while whisking continuously. Keep whisking until a smooth batter forms with no lumps, creating the base for a light pancake.
- Folding: Gently fold in the chopped spinach and onion, mixing until the vegetables are evenly spread throughout the batter for flavour and colour.
- Heat Olive Oil: Place a non-stick skillet over medium heat and add the olive oil. Allow the pan to warm until the oil begins to shimmer.
- Form Pancake: Pour the batter into the skillet and spread it evenly with the back of a spoon to shape a round pancake.
- Cook First Side: Let the pancake cook undisturbed until the edges start lifting and the bottom turns golden brown, which ensures a firm base before flipping.
- Flip And Cook Other Side: Flip the pancake carefully and cook the second side until golden and cooked through, pressing lightly for even contact.
- Serve: Transfer the finished pancake to a plate and serve warm, either on its own or with your preferred toppings.
PREPARATION TIME
5 minutes
COOKING TIME
7 minutes
TIPS
Here are some helpful tips for Spinach And Chickpea Breakfast Pancake:
- Soft Batter: Ensure the batter is smooth to achieve an even texture.
- Add Herbs: For added flavour, consider incorporating herbs like coriander or parsley.
- For Crispy Texture: Use a non-stick skillet to prevent sticking and achieve a crispy exterior.
VARIATIONS
- Add Vegetables: Add grated carrots or zucchini for extra nutrients.
- Add Spices: Incorporate spices like cumin or coriander for a different flavour profile.
- Topping: Top with avocado slices or a dollop of vegan yoghurt for added richness.
PREPPING AND STORAGE
- Refrigerator: Store any leftover batter in an airtight container in the refrigerator for up to 2 days.
- Reheat: Cooked pancakes can be refrigerated for up to 3 days, so reheat in a skillet or microwave before serving.
- Storage: For more extended storage, freeze cooked pancakes with parchment paper between each and store in a freezer-safe bag for up to 1 month.
