Spinach and Chickpea Pancakes

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Thaw the spinach (I use the without cream, i.e. pure spinach).
Mix the chickpea flour with soy milk, water and spices and stir to form a smooth batter. Add it to the spinach.
Make sure to use a Teflon pan to fry, if necessary add a little oil to the pan and heat it up.
Pour about a ladle full of batter into the pan and distribute it evenly. If the dough is no longer liquid, turn it once and bake from the other side. Don`t be alarmed, because of the spinach pieces, this is not a uniform, liquid dough, as you know it from pancakes. This means that it might tear something when turning if you are not fast enough. For beginners among the pancake turner, it is advisable to bake smaller pancakes first and not use so much batter.
The pancakes can be filled, go well with great curries or are just so delicious.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.