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.
¾cupchickpea or garbanzo bean flour
6tspsextra virgin olive oildivided
1cupchopped fresh baby spinach
½cupfat free Greek yogurt
Pinchof cayenne pepper
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.
Makes 2 servings.Recipe adapted from our Cleveland Clinic Health Essentials Team: https://health.clevelandclinic.org/recipe-savory-chickpea-and-spinach-pancakes/