I love pancakes, whether it is sweet or savoury, and these spinach pancakes are super delicious and healthy. These pancakes are made using chickpea flour or garbanzo bean flour which is high in protein, iron and fiber. I have added spinach puree while making batter instead of water and it gives awesome flavour to the pancakes.
I like to enjoy spinach pancakes with roasted veggies because in this way you can add more veggies to you diet. This recipe is vegan and gluten-free.
Prep time
15-20 mins
Total time
40-50 mins
Calories Per Serving
350-400 cal
Serves
1
INGREDIENTS
SPINACH PANCAKES
½ Cup Chickpea flour or garbanzo bean flour or besan (gram flour)
⅓ – ½ CupWater
½ Teaspoon Salt
1 CupSpinach
¼ Teaspoon Red chilli powder
2 Tablespoons Chopped cilantro
ROASTED VEGGIES
½ Medium red bell pepper
5-6 Baby Carrots
½white Onion
½Medium Potato
1 Teaspoon Olive oil
¼ Teaspoon Salt
¼ Teaspoon Black pepper
DIRECTIONS
SPINACH PANCAKES
In a food processor/blender process spinach, cilantro & water until smooth. Pour this in a mixing bowl. Add Chickpea flour, salt and chilli powder. Whisk until well combined.
Heat up your frying pan. Add a tiny amount of oil and pour the batter in – use a ¼ measuring cup. Spread around evenly by lifting the pan and turning it allowing the batter spread.
Once set, turn it over and cook for a further 1/2 minute to a minute (or until cooked).
ROASTED VEGGIES
In a bowl add all the cut vegetables. Add olive oil, salt, pepper to the vegetables and give it a toss.
Cover the baking tray with an aluminium foil and place the vegetables.
In a pre heated oven, bake them at 350°F or 180°C for 15 to 20 minutes.