Gluten-Free Chickpea Flour Pancakes with Spinach and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

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.

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