Savoury Chickpea Oat Pancakes with Spinach and Tomato
- 30 min
- β β¬1.57
- 2 servings
- Easy
chickpeas, baby spinach, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
- blender
Prepare
1
Rinse the chickpeas
Rinse the chickpeas. Finely chop onion and garlic; slice spinach and tomatoes.
Cook
2
Blend chickpeas
Blend chickpeas, oats, cornstarch, and the tap water listed in the ingredients until smooth; stir in half the onion and garlic.
3
Cook four thin pancakes
Heat the oil in a non-stick pan and cook four thin pancakes one at a time for about 3 minutes per side.
4
Cook remaining onion and garlic for 1 minute
Cook remaining onion and garlic for 1 minute, add spinach until wilted, then briefly warm the tomatoes.
Finish
5
Fill and serve the pancakes
Serve two pancakes per plate with the spinach and tomato filling.
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