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.
Ingredients
- chickpea flour (gram flour) 200g
- chives chopped to make 2 tbsp, plus more to serve
- olive oil
- onion 1, diced
- garlic 1 clove, crushed
- nutmeg a grating
- baby spinach 300g, plus a handful of raw leaves
- low-fat feta 50g, plus more to serve
Method
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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.
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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.
Nutritional Information
- Kcals 421
- Fat 7.5g
- Saturates 0.9g
- Carbs 64.8g
- Fibre 14g
- Protein 16.7g
- Salt 0.6g
