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. 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!
Savory Chickpea and Spinach Pancakes
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 2 servings
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
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.
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.
Serve each pancake topped the yogurt, cucumber, scallions, dill, and a little cayenne.
Nutritional facts per serving: 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