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In recent years, chickpea flour has surged in popularity within the culinary world, drawing attention from health enthusiasts and home cooks alike. This versatile ingredient, known as besan, is not only a staple in many cultures but also a nutritious alternative to traditional wheat flour. As consumers increasingly seek gluten-free options and plant-based ingredients, chickpea flour stands out for its remarkable health benefits and culinary flexibility.

Savory Chickpea and Spinach Pancakes

Discover the delicious and nutritious world of savory chickpea and spinach pancakes! Made with chickpea flour, these easy-to-make pancakes are gluten-free and packed with protein, fiber, and essential vitamins. Ideal for any meal, they can be customized with your favorite spices and add-ins. Enjoy the vibrant flavors and health benefits of fresh spinach combined with chickpeas in a dish that's perfect for busy days. Whip up this versatile recipe and elevate your mealtime!
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Ingredients
  

1 cup chickpea flour (besan)

1 cup fresh spinach, chopped

1/2 cup water (add more if needed)

1/4 cup finely chopped onion

2 cloves garlic, minced

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/4 teaspoon chili powder (adjust to taste)

1/2 teaspoon baking powder

Salt and pepper, to taste

2 tablespoons fresh cilantro, chopped (optional)

2 tablespoons olive oil or ghee (for cooking)

Yogurt or raita (for serving, optional)

Instructions
 

Prepare the Batter: In a large mixing bowl, combine the chickpea flour, cumin powder, turmeric powder, chili powder, baking powder, and a pinch of salt and pepper. Stir well to combine.

    Add Wet Ingredients: Gradually add the water to the dry mixture, whisking to prevent lumps. The consistency should be similar to pancake batter. Adjust the water amount if necessary.

      Incorporate Vegetables: Fold in the chopped spinach, onion, garlic, and cilantro (if using) into the batter until evenly distributed.

        Heat the Pan: Heat a non-stick skillet or griddle over medium heat and add 1 tablespoon of olive oil or ghee. Allow the oil to heat up adequately.

          Cook the Pancakes: Pour about 1/4 cup of batter into the skillet for each pancake. Spread slightly with the back of the ladle to form a circle. Cook for about 3-4 minutes or until bubbles form on the surface and the edges start to look cooked.

            Flip: Carefully flip the pancake and cook for another 3-4 minutes on the other side until golden brown and cooked through.

              Repeat: Remove the pancake and keep warm on a plate. Repeat with the remaining batter, adding more oil to the skillet as needed.

                Serve: Serve the pancakes warm with a side of yogurt or raita for added flavor.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings