Summary

Ingredients

• 1 point spinach, frozen, approx. 400 - 500 g
• 200 g chickpea flour
• 1 glass soy milk (soy drink)
• 1 glass water
• 1 tablespoon, leveled cumin
• 1 tablespoon, leveled salt
• pepper

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Instructions

1. Thaw the spinach (I use the without cream, i.e. pure spinach).
2. Mix the chickpea flour with soy milk, water and spices and stir to form a smooth batter. Add it to the spinach.
3. Make sure to use a Teflon pan to fry, if necessary add a little oil to the pan and heat it up.
4. 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.
5. The pancakes can be filled, go well with great curries or are just so delicious.