Name: Power Pancakes
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: ¾ cup chickpea or garbanzo bean flour; ¾ cup water; 6 tsps extra virgin olive oil (divided); ½ tsp ground cumin; ¼ tsp kosher salt; 1 cup chopped fresh baby spinach; 2 scallions (thinly sliced); ½ cup fat free Greek yogurt; ½ cup cucumber (thinly sliced); Pinch of cayenne pepper

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Change it up! You can alter your routine dinner menu with your skillet and a plate of pancakes. Our savory chickpea and spinach pancakes provide brain health nutrients plus a fun dinner diversion. Pair them with a leafy green salad and a side of blueberries and you’ve got yourself a quick and easy meal for brain health.

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3.25 from 8 votes

Power Pancakes

Prep Time10 mins

Cook Time7 mins

Total Time17 mins

Course: Breakfast

Cuisine: Mediterranean

Keyword: Pancake

Servings: Servings

Calories: 160kcal

Ingredients

¾ cup chickpea or garbanzo bean flour
¾ cup water
6 tsps extra virgin olive oil divided
½ tsp ground cumin
¼ tsp kosher salt
1 cup chopped fresh baby spinach
2 scallions thinly sliced
½ cup fat free Greek yogurt
½ cup cucumber thinly sliced
Pinch of cayenne pepper

Instructions

Using a whisk or fork, mix together the chickpea flour, water, 2 tsp of olive oil, cumin and salt.
In a large nonstick skillet, heat 2 tsps of olive oil over medium heat. Using half of the batter, make 4 small pancakes, cook for about 5 minutes and flip the pancakes to cook the other side for about 2 minutes. Repeat with remaining oil and batter.
Top pancakes with yogurt and garnish with cucumber, scallions, dill and pepper.