Chickpea and Spinach Pancakes

🥘 Ingredients

• chickpea bean flour 1 ¼ cup
• cumin ¾ tsp
• salt ½ tsp
• water 1 cup
• olive oil 1 Tbsp
• spinach 1 cup
• scallions 2
• greek yogurt (optional)
• cucumber 1
• za’atar (optional)

1. 1

   In a medium bowl , whisk together the chickpea bean flour , cumin , and salt . Whisk in the water and 1 tablespoon of the olive oil .
2. 2

   Finely chop the spinach and thinly slice the scallions and whisk into the batter.
3. 3

   Place a large skillet over medium-high heat. Once it’s nice and hot, reduce the heat to medium. For each batch of pancakes, add 2 teaspoons of oil and swirl the skillet to coat the bottom. Scoop the batter (using about 2 tablespoons per pancake) into the skillet, spacing the pancakes 2 inches apart. Cook for 3 to 4 minutes , until the undersides are golden brown and the batter in the center is just about set. Flip the pancakes and cook for about 1 minute more.
4. 4

   Serve the pancakes topped with a small dollop of the greek yogurt (optional) and the sliced cucumber . Sprinkle on a little za’atar (optional) (if using) and some more scallions.