Spinach and feta chickpea pancakes

Spinach and feta chickpea pancakes

  • serves 2
  • A little effort

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.

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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

  • 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.

Nutritional Information

  • Kcals 421
  • Fat 7.5g
  • Saturates 0.9g
  • Carbs 64.8g
  • Fibre 14g
  • Protein 16.7g
  • Salt 0.6g
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