Gluten-Free Chickpea Flour Pancakes with Spinach and Feta

By AislePrompt Test Kitchen · 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 pairs chickpea flour (besan), water, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) 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.

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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour (besan) from drying out.

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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