Olive Magazine
Spinach and Feta Pancakes Recipe

Spinach, feta and chickpea pancakes

Published: February 18, 2015 at 5:35 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

These spinach and feta chickpea pancakes make for a delicious quick and healthy midweek meal. Chickpea flour (gram flour) is gluten-free and contains more protein than other flours

  • Vegetarian
Nutrition:
NutrientUnit
kcal421
fat7.5g
saturates0.9g
carbs64.8g
fibre14g
protein16.7g
salt0.6g
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Try these easy chickpea pancakes, then check out our baked pancakes, savoury pancakes, potato pancakes and protein pancakes. For more nutritious lunch options, also try our healthy spinach omelette and vegetable omelette.

Ingredients

  • (gram flour) 200g chickpea flour
  • chopped to make 2 tbsp chives, plus more to serve
  • olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • a grating nutmeg
  • 300g baby spinach, plus a handful of raw leaves
  • 50g low-fat feta, plus more to serve

Method

  • STEP 1

    Whisk the flour, chives and lots of seasoning with 300ml water. Leave to sit for at least 30 minutes. Heat 1 tsp oil in a frying pan and gently cook the onion without colouring until soft, about 8 minutes. Add the garlic, cook for another minute, then add the nutmeg and the spinach, and stir. Scatter in the feta, and season with black pepper.

  • STEP 2

    Brush a non-stick frying pan with olive oil, then spoon enough batter into the pan (swirling it) to make a thin pancake. Turn over after 2 minutes, or when the edges have set. Cook for 2 minutes more before adding a spoonful of the spinach mix and folding in half. Repeat until all the batter and filling have been used – you should make about 4 pancakes. Keep them warm in a low oven as you go along. Serve with spinach leaves and some snipped chives.

Check out our best savoury pancake recipes

Spinach Pancake Recipe with Smoked Salmon
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