PROTEIN-PACKED CHICKPEA SPINACH SAVOURY PANCAKE
The Protein-Packed Chickpea Spinach Savoury Pancake is a wholesome and protein-packed vegan dish that’s versatile and delicious. Made with chickpea flour (also known as gram or besan flour), this pancake is naturally gluten-free, loaded with plant-based protein and fibre. Fresh spinach and chopped onion bring texture and nutrition, while turmeric adds a subtle earthiness and a golden hue. A dash of salt and pepper balances the flavour and a drizzle of olive oil crisps it to perfection. This recipe comes together in minutes, making it ideal for a quick breakfast, satisfying brunch or even a light lunch and dinner. Serve Protein-Packed Chickpea Spinach Savoury Pancake on its own or pair it with chutney, vegan yoghurt or a crisp salad. Whether you’re meal-prepping or making it fresh, this savoury pancake is a fuss-free way to nourish and energise your day.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Indian
PREPARATION/TECHNIQUES
Pan-Fry, One-Pot Wonders
OCCASION/HOLIDAY
Spring, Summer, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Quick & Easy, Low Fat, Wheat / Gluten-Free, Low/No Sugar, Kid Friendly
DISH TYPE
Fritter
INGREDIENTS
The following ingredients are required for the preparation of Protein-Packed Chickpea Spinach Savoury Pancake :
- 30 grams | 1.06 ounces | ¼ cup chickpea flour
- 60 millilitres | 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
- 1 gram | 0.04 ounces | ½ teaspoon turmeric
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 4 gram | 0.01 ounces | pinch of salt
- 2 gram | 0.01 ounces | pinch of black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 118 kilocalories
- Protein: 5.1 grams
- Fat: 4.2 grams
- Saturated Fat: 0.6 grams
- Carbohydrate: 14.3 grams
- Sugars: 1.2 grams
- Fibre: 3.8 grams
- Sodium: 150 milligrams
PREPARATION
These steps are followed for the preparation of Protein-Packed Chickpea Spinach Savoury Pancake:
- Make The Batter: In a mixing bowl, whisk together chickpea flour, turmeric, salt and pepper.
- Add Water Gradually: Slowly pour in the water, whisking continuously to form a smooth and lump-free batter.
- Mix In Vegetables: Fold in the chopped spinach and onion until evenly distributed.
- Heat The Pan: Warm olive oil in a non-stick skillet over medium heat.
- Cook The Pancake: Pour the batter into the pan and spread it into a thin layer. Cook for 2 to 3 minutes per side and flipping once golden.
- Serve Hot: Plate and enjoy immediately with your favourite dipping sauce or side salad.
PREPARATION TIME
5 minutes
COOKING TIME
6 minutes
TIPS
Here are some helpful tips for Protein-Packed Chickpea Spinach Savoury Pancake:
- Preheat The Pan: Ensure the pan is hot before pouring the batter for an even golden crust.
- Consistency Matters: The batter should be pourable but not watery and adjust it with extra flour or water if needed.
- Use Non-Stick: A non-stick skillet or cast-iron pan ensures easy flipping without sticking.
- Customise Spices: Add cumin seeds or chopped green chillies for an Indian twist.
VARIATIONS
- Add Vegetables: Include grated carrot, chopped tomato or bell pepper for more colour and nutrients.
- Spiced Version: Mix in cumin, coriander or chilli powder for a bolder flavour.
- Cheesy Option: Add 1 tablespoon of nutritional yeast or vegan cheese for a savoury boost.
- Herb Freshness: Stir in fresh coriander or parsley for added freshness.
- Low-Oil Option: Cook in a dry non-stick pan and spray lightly if needed.
PREPPING AND STORAGE
- Refrigerator Storage: Store leftover batter in a sealed container in the refrigerator for up to 2 days. Stir it well before using.
- Cooked Pancakes: Refrigerate for up to 3 days. Reheat in a pan or oven until warm.
- Freezer Storage: Freeze cooked pancakes between parchment in a sealed bag for up to 1 month. Reheat directly from frozen in a skillet.
