Chickpea Pancake with Spinach and Bell Pepper
25
min
Calories
270
Protein
12
Cabs
34
Fat
8
Chickpea Flour
50.00 g
Water
120.00 ml
Cumin
0.50 tsp
Salt
0.50 tsp
Black Pepper
0.25 tsp
Olive Oil
5.00 ml
Spinach
30.00 g
Red Bell Pepper
0.50 piece
Recipe
In a bowl, mix chickpea flour with water until smooth.
Add salt, cumin, and black pepper to the batter.
Heat olive oil in a non-stick pan over medium heat.
Pour a ladleful of batter into the pan, spreading it thin to make a pancake.
Cook until the edges begin to lift and then flip to cook the other side.
Once cooked, top with fresh spinach and chopped red bell pepper before serving.