Gluten-Free Chickpea Flour Pancakes with Spinach and Herbs

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

Light and savory pancakes made from chickpea flour, fresh spinach, and aromatic herbs, perfect for a gluten-free breakfast or snack. This mediterranean-inspired gluten free (gluten-free, vegetarian) ready in about 25 minutes layers chickpea flour, water, fresh spinach leaves 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 160 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.

★ 4.5 (13 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 160 cal/serving
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Ingredients

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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 ground black pepper until well combined.
  2. Step 2: Gradually add 1 cup water to the dry ingredients, whisking continuously to form a smooth, pourable batter without lumps.
  3. Step 3: Stir in 1 cup chopped fresh spinach, 2 tbsp finely chopped parsley, 1 tbsp chopped chives, and 2 tbsp olive oil until evenly distributed.
  4. Step 4: Heat a non-stick skillet over medium heat and brush lightly with olive oil. Pour 1/4 cup of batter into the skillet and spread gently to form a 4-inch pancake.
  5. Step 5: Cook each pancake for 3-4 minutes until bubbles form on the surface and the edges look set, then carefully flip and cook for another 2-3 minutes until golden and cooked through.
  6. Step 6: Repeat with remaining batter, adding more olive oil as needed. Serve warm.

Frequently asked questions

How long does Gluten-Free Chickpea Flour Pancakes with Spinach and Herbs 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 Herbs?

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 Herbs?

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 Herbs 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 Herbs 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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