Recipe description
June 14, 2026
Chickpea Spinach Pancakes
Wholesome chickpea spinach pancakes to support gentle digestion.
Legume Rich
High Fiber
Protein Rich
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from legumes and greens.
- Supports plant diversity with chickpeas and spinach.
- Balanced with protein and slow-release carbohydrates.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Flour, chickpea
1
cup
Spinach
16
tablespoon
Egg
1
piece
Water
0.5
cup
Oil, olive
2
tablespoon
Baking powder
1
teaspoon
Garlic
1
piece
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
In a bowl, combine chickpea flour, water, salt, olive oil, black pepper, and garlic powder to create a batter.
2
Fold in the spinach until evenly distributed.
3
Heat a non-stick skillet over medium heat and add a little olive oil.
4
Pour a ladle of the batter onto the skillet and cook until bubbles form on the surface. Flip and cook for another 2-3 minutes until golden.
5
Repeat with the remaining batter, adding more oil to the skillet as needed.
6
Serve warm, optionally topped with your choice of herbs or sauce.
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Nutrition
320 kcal
Calories
14 g
Protein
40 g
Carbohydrates
12 g
Fiber
6 g
Sugar
10 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
Are these pancakes gluten-free?
They can be gluten-free if you use gluten-free chickpea flour and avoid cross-contamination; check the product label.
Are they vegan?
Yes. The batter can be vegan using plant-based milk or water and oil; no eggs or dairy are required.
How should I store leftovers?
Refrigerate in an airtight container for 2–3 days; reheat in a skillet or microwave.
How should I serve them?
Serve warm with yogurt or plant-based yogurt, a squeeze of lemon, herbs, or a savory topping like avocado or tahini.
Can I freeze them?
Yes, freeze after cooling; reheat in a skillet or oven.
What substitutions work?
Swap spinach for other greens; add herbs; add grated vegetables; adjust spices.
How can I increase fiber?
Both chickpeas and spinach provide fiber; for more, add extra vegetables or serve with fiber-rich sides.
Are they high in protein?
Chickpeas provide plant-based protein; the amount depends on the ingredients; pair with protein-rich sides if needed.
How do I know when they're cooked?
Cook until the edges are set and lightly browned; flip once and cook until firm.
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