Today I bring to you a recipe that combines two things that I love: pancakes and dark leafy greens!
When I was cooking there pancakes I could only think about the green super heroes from the movies: the Incredible Hulk, Shrek and Fiona, Popeye and his spinach cans...These pancakes are a good strategy to make the little ones eat more greens. Convince them that these pancakes give super powers! Actually, that's not to far away from being true...
To make these pancakes I used chickpea flour, which you can buy or you can easily make your own. You just need to place the dry chickpeas in your blender or in a potent food processor and process it for several minutes until it turns into a flour. Then you should sift it to remove any bigger piece and that's it. Chickpea flour gives density and a pleasant flavor to these pancakes, not to mention that it's super nutritious...
For garnish the pancakes I prepared a filling with chickpea, avocado and apple that turned out delicious and rich. But you can serve the pancakes with whatever filling you like.
Spinach & Chickpea Green Pancakes
Yields: 10 pancakes
Preparation Time: 5 minutes
Cooking Time: 5 minutes per pancake
Difficulty Level: Easy
Cost: ~2.20 € (in Portugal)
Nutritional Information (per 1 panqueca + 3 tbsp filling): 175 Kcal, 8 g protein, 23 g carbs, 6 g fat
1+1/2 cups Chickpea (~190 g) (or about 1+1/4 cups Chickpea Flour)
3 tbsp ground Flax (+ 9 tbsp Water)
1 cup (125 ml) Almond Milk (or any other Vegetable Milk)
1 cup (125 ml) Water
2 handfuls Spinach (~90 g)
1/2 tsp Baking Powder
1 pinch Sea Salt (optional)
For the Filling (optional):
1 Apple, grated
1 cup cooked Chickpea (~150 g)
1/2 Avocado, ripe
Juice from 1/2 Lemon
1 pinch Black Pepper (optional)
1 pinch Sea Salt (optional)
1. Place the ground flax into a bowl and add the triple of its volume in water. Give it a stir and let it thick for about 15 minutes.
2. Place the dry chickpea into your blender or food processor and process for several minutes until it turns into a fine flour. Sift the flour into a mixing bowl. Alternatively use ready-to-use chickpea flour.
3. Add in the almond milk and the water and whisk to combine. Transfer it into the blender.
4. Add in the spinach and blend until it gets homogeneous.
5. Incorporate the thickened flax, the baking powder and a pinch of sea salt if desired.
6. To cook the pancakes, plate a non-sticky pan over low eat and add 2-3 heaping tbsp of the batter. Make it flat and circular using the back of your spoon and let it cook for about 2 minutes. Flip the pancake using a spatula and let the other side to cook for another 3 minutes. Repeat the process with the remaining batter.
To make the Filling:
1. Mix together all the filling ingredients using a fork. Correct seasoning if desired and serve.
Note: These pancakes can be kept in the fridge for a couple of days. You can also freeze them in freezer-safe bags and remove them from the freezer the night before to serve.
I hope you enjoy this recipe. Green power!!!