Chickpea Pancakes with Avocado and Spinach

Looking for a delicious, high-protein breakfast or lunch idea? These Chickpea Pancakes are savoury, satisfying, and completely gluten-free. Topped with creamy avocado slices and sautéed spinach, they’re a perfect balanced meal for women over 40 looking to support their health and energy.

Ingredients (Serves 2):

• 100g (3/4 cup) chickpea flour (gram flour)

• 1/2 tsp turmeric

• 1/4 tsp cumin powder

• 1/4 tsp salt

• 175ml (3/4 cup) water

• 1 tbsp olive oil (plus extra for cooking)

• 1 avocado, sliced

• 2 cups (60g) fresh spinach

• 1 garlic clove, minced

• 1 tbsp fresh parsley, chopped (optional)

Method:

1. In a mixing bowl, whisk together the chickpea flour, turmeric, cumin, and salt. Gradually add the water and olive oil, whisking until you have a smooth batter. Let it rest for 5 minutes.

2. Heat a non-stick pan over medium heat. Add a little olive oil and pour in half the batter to make one pancake. Cook for 2-3 minutes on each side until golden. Repeat with the remaining batter.

3. In the same pan, sauté the garlic and spinach until wilted, about 2 minutes.

4. Top each pancake with sliced avocado and the sautéed spinach. Garnish with fresh parsley, if desired.

Enjoy this wholesome, savoury dish as a satisfying breakfast, light lunch, or even dinner. It’s quick, easy, and packed with nutrients!

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Macros per serving:

• Calories: 320

• Protein: 10g

• Carbs: 25g

• Fat: 20g