Chickpea and Spinach Pancakes

🥘 Ingredients

• chickpea bean flour
  1.25 c
• cucumber
  1
• cumin
  3/4 tsp
• greek yogurt (optional)
• olive oil
  1 Tbsp
• salt
  1/2 tsp
• scallions
  2
• spinach
  1 c
• water
  1 c
• za’atar (optional)

🍳 Cookware

• medium bowl
• large skillet

1. 1

   In a medium bowl , whisk together the chickpea bean flour , cumin , and salt . Whisk in the water and 1 tablespoon of the olive oil .

   chickpea bean flour: 1.25 c, cumin: 3/4 tsp, salt: 1/2 tsp, water: 1 c, olive oil: 1 Tbsp
2. 2

   Finely chop the spinach and thinly slice the scallions and whisk into the batter.

   spinach: 1 c, scallions: 2
3. 3

   Place a large skillet over medium-high heat. Once it’s nice and hot, reduce the heat to medium. For each batch of pancakes, add 2 teaspoons of oil and swirl the skillet to coat the bottom. Scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing the pancakes 2 inches apart. Cook for 3 to ⏱️ 4 minutes , until the undersides are golden brown and the batter in the center is just about set. Flip the pancakes and cook for about ⏱️ 1 minute more.
4. 4

   Serve the pancakes topped with a small dollop of the greek yogurt (optional) and the sliced cucumber . Sprinkle on a little za’atar (optional) (if using) and some more scallions.

   greek yogurt (optional), cucumber: 1, za’atar (optional)