Chickpea Pancakes with Greens and Cheese
These savory chickpea flour pancakes are golden, crisp at the edges, and soft inside. Folded with leafy greens and creamy cheese, they make a quick, healthy Mediterranean-friendly breakfast, lunch, or light dinner.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes
Resting (optional): 10 minutes
Total: 25–30 minutes
Ingredients
For the Pancakes
1 cup chickpea flour (also called gram flour or besan)
¾ cup water (adjust for consistency)
1 tbsp olive oil (plus extra for cooking)
½ tsp salt
½ tsp baking powder (optional, for fluffier texture)
½ tsp garlic powder or 1 small clove garlic, minced
¼ tsp black pepper
Add-ins
1 cup chopped greens (spinach, kale, or arugula)
¼ cup crumbled feta or grated mozzarella
2 tbsp chopped parsley or fresh herbs of choice
Instructions
1. Make the batter:
In a bowl, whisk chickpea flour, salt, baking powder, garlic, and pepper. Gradually add water and olive oil, whisking until smooth and lump-free. The batter should be pourable but not too thin — like pancake batter.
2. Let it rest (optional):
Rest the batter for about 10 minutes to allow the flour to hydrate — this improves texture.
3. Add greens and cheese:
Fold in chopped greens, herbs, and cheese.
4. Cook:
Heat a non-stick skillet over medium heat and brush with olive oil. Pour ¼–⅓ cup batter per pancake.
Cook 2–3 minutes per side until golden brown and set.
5. Serve:
Serve warm topped with extra herbs, a drizzle of olive oil, or a dollop of Greek yogurt or tzatziki.
Tips & Variations
Use baby spinach for a soft texture or kale/chard for a heartier version.
Add finely chopped sun-dried tomatoes, olives, or scallions for extra Mediterranean flavor.
For a light meal, serve with a simple tomato salad or roasted vegetables.
These pancakes can be made ahead and reheated in a skillet or toaster oven.
Nutritional Information
Calories: 280 kcal
Protein: 13 g
Fat: 12 g
Carbohydrates: 25 g
Fiber: 5 g