Savory Chickpea and Spinach Pancakes

Prepare the Batter

1. In a medium mixing bowl, whisk together the chickpea flour, ground cumin, salt, and black pepper.
2. Gradually pour in the water while whisking constantly until you have a smooth, lump-free batter with the consistency of heavy cream.
3. Whisk in 1 tablespoon of the olive oil, then let the batter rest at room temperature for about 10 to 15 minutes.

Add the Vegetables

1. Stir the chopped baby spinach and finely diced red onion into the rested batter until evenly coated.

Cook the Pancakes

1. Set a non-stick skillet or cast-iron pan over medium heat and brush with a thin layer of olive oil.
2. Once the pan is hot, ladle about 3 to 4 tablespoons of the batter into the center, spreading it gently with the back of the spoon into a round pancake roughly 10 cm wide.
3. Cook for 2 to 3 minutes until bubbles appear on the surface and the underside turns golden brown and crisp around the edges.
4. Flip carefully and cook the other side for another 2 minutes until cooked through.
5. Transfer to a warm plate and repeat with the remaining batter, adding a light brush of oil between batches.

Serve

1. Serve the pancakes warm, optionally with an extra pinch of flaky salt and a wedge of fresh lemon.