Chickpea-Flour Pancakes with Spinach & Yogurt
Thin savoury chickpea-flour pancakes with spinach and onion, served with Greek yogurt — a wheat-free breakfast with 25 g of protein and 8 g of fiber.
Thin savoury pancakes made from chickpea flour, spinach and onion, served with plain Greek yogurt — a wheat-free, Indian-style breakfast with 25 g of protein and 8 g of fiber. No wheat flour and a solid protein count for the first meal of the day.
Ingredients (1 serving)
- Chickpea flour — 60 g
- Spinach, chopped — 60 g
- Onion, finely chopped — 30 g
- Plain Greek yogurt (2%) — 100 g
- Rapeseed oil — 5 ml
- Ground cumin — 1/2 tsp
- Fresh coriander — 5 g
- Water — 80 ml
Macros per serving
- Calories: 370 kcal
- Protein: 25 g
- Fat: 11 g
- Carbs: 44 g
- Fiber: 8 g
Key micronutrients
- Folate: ~300 µg
- Magnesium: ~150 mg
- Calcium: ~190 mg
Why it earns a spot in the rotation
- Wheat-free base. Chickpea flour swaps out wheat flour while keeping the pancake format.
- High fiber for breakfast. 8 g per serving from chickpea flour and spinach.
- Folate-rich. ~300 µg per serving from the chickpea flour and spinach.
- Protein-forward morning. 25 g of protein, with the Greek yogurt extending satiety past the mid-morning dip.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
