Chickpea Flour Pancakes with Spinach and Sun-Dried Tomatoes

Servings: 4 | 30 minutes | 250 kcal

The first time I made these pancakes was for a brunch with friends. One of them, who is vegan, was so delighted that she asked me for the recipe. Since then, these pancakes have become a classic in my kitchen.

Ingredients

1 cups chickpea flour
1 cups water
2 cups spinach
1/2 cups sun-dried tomatoes
2 teaspoons olive oil
1 teaspoons salt

Instructions

In a bowl, mix the chickpea flour with water and salt until the batter is smooth.
Heat a non-stick pan with olive oil over medium heat.
Pour a ladle of batter into the pan and spread it evenly.
When the edges start to lift, add the spinach and sun-dried tomatoes on top.
Flip the pancake and cook until both sides are golden brown.
Serve hot with your favourite vegan sauce or dip.