Savory Chickpea Flour Pancakes with Sautéed Greens

A simple, protein-rich, and gluten-free meal featuring savory chickpea pancakes served with garlicky wilted greens.

Ingredients

For the Pancakes (makes about 4-6 small pancakes): - 1 cup (120g) chickpea flour (also known as gram or besan flour) - 1 cup (240ml) water - 1 tbsp olive oil - 1/2 tsp cumin powder - 1/4 tsp salt - A pinch of black pepper - Optional: 2 tbsp finely chopped fresh parsley or chives

For the Sautéed Greens: - 1 tbsp olive oil - 1-2 cloves garlic, minced - 5 oz (150g) fresh spinach - Salt and pepper to taste - Optional: A squeeze of lemon juice

For Serving: - Low-fat plain Greek yogurt

Instructions

  1. Prepare the Pancake Batter: In a medium bowl, whisk together the chickpea flour, cumin, salt, and pepper. Gradually pour in the water while whisking continuously to avoid lumps. Stir in the 1 tbsp of olive oil and the optional fresh herbs. Let the batter rest for at least 15 minutes if you have time; this improves the texture.
  2. Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly coat with a little olive oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 3-4 minutes per side, until golden brown and cooked through. Set aside and keep warm.
  3. Sauté the Greens: While the pancakes cook, heat 1 tbsp of olive oil in a separate pan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the spinach to the pan. Cook, stirring occasionally, for 2-3 minutes until the spinach has wilted.
  4. Season and Serve: Remove the greens from the heat, season with salt, pepper, and a squeeze of lemon juice if using. Serve the warm pancakes topped with the sautéed greens and a dollop of low-fat Greek yogurt.

Notes

  • The pancake batter can be made ahead and stored in the refrigerator for up to 24 hours.
  • You can use other greens like Swiss chard or kale, but they will require a longer cooking time.
  • For extra flavor, you can add a pinch of smoked paprika or turmeric to the pancake batter.

Calories estimate

Approximately 400-450 kcal per serving (for half the recipe).