Spinach Chickpea Pancakes | Melissa Hemsley
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Speedy Spinach Chickpea Pancakes

Breakfast & Brunch

Spinach Chickpea Pancakes





Whether you celebrate St Patrick’s Day or not, this brunch is a great excuse to get your loved ones over and cook something yummy together. Ready in under 10 minutes, these Green Spinach Pancakes are adapted from my Chickpea Pancakes in my cookbook ‘Eat Happy’ (p190) and can be topped with anything you like and even kept for lunch the next day!


1. Blend together the chickpea flour, spinach, parsley, water and salt and pepper.
2. Melt 1 tsp of the oil in a medium-sized frying pan over a high heat. Add 3 tbsps of the batter to the frying pan, swirling it around to cover the base and cook for 1 ½ minutes, then flip over and cook on the other side for another 30 seconds.
3. Tip the wrap onto a plate, making sure you remove any excess bits from the pan or they’ll burn when you cook the next wrap, and repeat – adding a little more of the oil each time- until you have used all the batter.
4. Top with fried eggs, seasonal veg or whatever you have to hand.


  • 250g chickpea flour
    350ml warm water
    1 tsp sea salt
    ½ tsp black pepper
    1 ½ tbsp coconut oil or ghee
    50g baby spinach
    Handful of parsley
    Extra-virgin olive oil, for drizzling

To serve (all optional)

  • fried eggs
  • asparagus
  • roasted tomatoes
  • fresh chilli

My Cookbook


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eat green

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