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Home » Breakfast & Brunch » Gluten-Free Spinach And Chickpea Pancakes/Crepes

Gluten-Free Spinach And Chickpea Pancakes/Crepes

Author: Karon Grieve Published : October 2016

Recipe
spinach and feta chickpea pancakes pin image
spinach and feta chickpea pancakes pin image
spinach and feta chickpea pancakes pin image

Chickpea flour/gram flour makes wonderfully nutty pancakes/crepes which are gluten-free. The delicious spinach and feta filling makes these crepes a real treat any time.

spinach and feta chickpea pancakes

Spinach and feta are well known as Greek ingredients, but chickpeas are often used in cooking there too.

These spinach and feta chickpea pancakes use chickpea flour (gram flour) instead of the usual plain stuff so are lighter and super healthy.

top down shot of crepes on plate with tomatoes at the side

What is gram flour

Chickpea flour (gram flour) is far healthier than our usual wheat based flours and is perfect for those looking for a gluten free alternative. It has a nice nutty flavour.

Gram flour is used to make the famous ultra-thin crepes so popular in the South of France particularly in Provence called Socca.

Of course I’m adding a Greek spin to mine by throwing in some of my favourite ingredients; spinach, feta, nutmeg, basil, chives, onion and garlic.

pancakes broken open showing the spinach filling

Ingredients

For the chickpea pancakes all you need is the gram flour and water. I’ve added in some chives and besil for extra flavour.

Spinach filling

For this creamy filling, I’ve brought together spinach, feta cheese and some onion and garlic. throw in some seasoning and that’s about it.

chickpea pancakes with fork at the side

How to make this recipe

Simply whisk together the chickpea flour with the water and herbs and set aside for 15 minutes while you make your filling.

Saute the onion and add the garlic then spinach, nutmeg and seasoning.

Fry the pancakes for 2 minutes, flip and fill with the spinach filling and crumbled feta and fold over.

How to serve chickpea pancakes

You can add a salad on the side or just simply some tomatoes as I have here. This is a light meal but filling too. Healthy eating at its best!

Come on, how easy is that?

Kali Orexi!

larder links

Looking for more super pancake recipes? Then check these out before you go;

Blueberry and banana crepes

Scotch pancakes (aka drop scones) + video

Buckwheat pancakes with smoked salmon

Crepe stack pancake cake with berries

Scottish porridge pancakes

Super savoury pesto pancakes

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
spinach and feta chickpea pancakes

Spinach And Feta Chickpea Pancakes

Karon Grieve
super healthy gluten free chickpea pancakes stuffed with spinach and feta.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course breakfast/brunch
Cuisine Greek
Servings 2 people
Calories 337 kcal

Ingredients
 

  • 100 g chickpea flour gram flour
  • 1 tbsp chopped fresh chives
  • 1 tsp chopped fresh basil
  • 150 ml cold water
  • 1 tbsp olive oil
  • 1/2 onion diced small
  • 1 clove garlic minced
  • nutmeg and black pepper to taste
  • 150 g chopped spinach
  • 25 g crumbled feta cheese
  • 1 tsp olive oil for frying
Metric – US Customary

Instructions
 

  • Whisk together the flour, herbs and water and set aside once well combined for 15 minutes to rest.
  • Add oil to pan and saute the onion for 5 minutes then add the garlic for 2 minutes.
  • Toss in the spinach and cook till wilted, season with black pepper and nutmeg.
  • Remove filling from pan and set aside, add a little oil to the pan and ladle in the pancake batter, I use half a ladle and spread very thin, this way you will get 4 small thin pancakes.
  • Cook your pancake till just golden underneith, about 1.5-2 mins, flip over and cook 1 minute.
  • Add a spoonful of filling and fold over pancake.
  • Remove from pan and keep warm while you cook the others.
  • Serve with a simple tomato salad.

Notes

Chickpea flour is also known as gram flour and is naturally gluten-free. It has a really nice nutty flavour.
You can use fresh or frozen spinach here. Defrost frozen spinach and squeeze out excess water before using.

Nutrition

Calories: 337kcalCarbohydrates: 35gProtein: 16gFat: 15gSaturated Fat: 4gCholesterol: 11mgSodium: 236mgPotassium: 900mgFiber: 8gSugar: 7gVitamin A: 7175IUVitamin C: 24mgCalcium: 171mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Breakfast & Brunch, Gluten Free/Low Sugar, Greek Recipes, Vegetarian Recipes

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Comments

  1. Yael @ Nosherium says

    October 22, 2016 at 6:48 pm

    This looks so tasty! I has sweet chickpea pancakes recently and loved them!

    Reply
    • Karon Grieve says

      November 7, 2016 at 10:52 am

      They make a nice change from the usual ones don’t they.
      K x

      Reply
    • Karon Grieve says

      November 25, 2016 at 9:41 am

      You should try this recipe.
      K x

      Reply
  2. Cornish Chickpea says

    October 23, 2016 at 10:26 am

    Thank you for this lovely recipe, being gluten intolerant I am always looking for tasty alternatives.

    Reply
    • Karon Grieve says

      November 7, 2016 at 10:51 am

      Glad you like the recipe
      K x

      Reply
    • Karon Grieve says

      November 25, 2016 at 9:41 am

      Glad you like the recipe.
      K x

      Reply
5 from 1 vote (1 rating without comment)

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