Gluten-Free Chickpea Flour Pancakes with Spinach and Feta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory chickpea flour pancakes loaded with fresh spinach and crumbled feta cheese, perfect for a nutritious gluten-free brunch. This mediterranean-inspired gluten free (gluten free, vegetarian) ready in about 25 minutes layers chickpea flour (besan), water, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup chickpea flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually add 1 cup water while whisking until a smooth batter forms with no lumps.
  2. Step 2: Stir in 1 1/2 cups chopped fresh spinach, 1/2 cup crumbled feta cheese, and 1 minced garlic clove until evenly distributed.
  3. Step 3: Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake into the skillet and cook for 3-4 minutes until bubbles form on the surface and edges look set.
  4. Step 4: Flip the pancakes carefully and cook for an additional 2-3 minutes until golden and cooked through. Repeat with remaining batter, adding more olive oil as needed.
  5. Step 5: Serve warm with a drizzle of extra olive oil or a side of yogurt for a filling gluten-free meal.

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Frequently asked questions

How long does Gluten-Free Chickpea Flour Pancakes with Spinach and Feta take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Gluten-Free Chickpea Flour Pancakes with Spinach and Feta?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Gluten-Free Chickpea Flour Pancakes with Spinach and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Chickpea Flour Pancakes with Spinach and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Chickpea Flour Pancakes with Spinach and Feta gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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