Savory Chickpea Flour Pancakes (No Egg)
Small spinach-and-scallion chickpea flour pancakes made without eggs or milk. Includes batter and flip-readiness cues, a 10-minute rest and realistic batch cooking time.
Equipment
- 1 Large nonstick skillet, mixing bowl, whisk, kitchen scale and thin spatula
Ingredients
- 120 g plain chickpea flour approximately 1 US cup; use the weight if possible
- 200 ml water plus a little extra only if the rested batter needs thinning
- 25 g fresh spinach washed, thoroughly dried and finely chopped
- 20 g scallions thinly sliced
- 1/2 tsp ground cumin
- 1/4 tsp fine salt
- 1/8 tsp black pepper
- 1 tsp lemon juice
- 1 tbsp olive oil divided: 2 tsp in the batter, remaining 1 tsp for the skillet; add a little more to the pan if needed
Instructions
- Combine the flour, cumin, salt and pepper in a bowl. Gradually whisk in 200 ml water, the lemon juice and 2 tsp olive oil until smooth, scraping the bottom of the bowl. Rest for 10 minutes, then whisk again. Do not taste raw batter.
- Fold in the dry, finely chopped spinach and scallions. The batter should fall in a continuous ribbon and spread when nudged. If it drops as a stiff mound, add water 1 tsp at a time. If watery, whisk in a teaspoon of flour and let it hydrate briefly. Divide into six roughly equal portions.
- Preheat a large nonstick skillet over medium heat and brush lightly with some remaining oil. Cook two pancakes at a time, spreading each to about 12 cm wide and no more than approximately 5 mm thick. Cook 3–4 minutes until the edges are matte and the underside golden. Wait longer if the pancake is still too wet or fragile to lift.
- Support each pancake with a thin spatula, flip once and cook another 2–3 minutes until set throughout. Cut one to check that the center contains no wet batter. Lower the heat if the outside browns before the middle cooks. Lightly oil between batches and stir the remaining batter. Repeat for all six pancakes; total skillet time is approximately 21 minutes for three batches. Serve with a dip and salad.
Notes
Yield: approximately six small pancakes, two portions. Total time includes 10 minutes preparation, 10 minutes rest and approximately 21 minutes cooking in three two-pancake batches. These are thin, unraised savory pancakes, not fluffy sweet pancakes. Timings vary with the stove and pan. Use plain dry chickpea flour, not canned chickpeas. Research-developed recipe, not yet independently kitchen-tested; images are AI illustrations. Refrigerate promptly at 40°F / 4°C or colder and use within three days. Maximum room-temperature time: two hours, or one hour above 90°F / 32°C. For gluten-free diets, verify ingredient labels and prevent cross-contact. No nutrition estimates or invented ratings are provided.