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.

Print Recipe

3.40 from 15 votes

Power Pancakes

Prep Time10

Cook Time7

Total Time17

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.