Savory Chickpea and Spinach Pancakes

1.In a large mixing bowl, combine chickpea flour, cumin, turmeric, baking powder, black pepper, and salt. Whisk to blend the dry ingredients evenly.

2.Add water and olive oil to the dry mixture. Whisk until a smooth, lump-free batter forms. The batter should be pourable but not too runny; add a tablespoon of water at a time if needed.

3.Fold in the chopped spinach, red onion, grated carrot, cilantro, and green chili (if using). Stir until all the vegetables are evenly distributed throughout the batter.

4.Heat a nonstick skillet or griddle over medium heat and brush lightly with olive oil.

5.Pour about 1/4 cup of batter onto the skillet for each pancake. Spread gently into a round, 1/4-inch thick pancake using the back of a spoon.

6.Cook for 2-3 minutes, or until the edges look set and the bottom is golden brown. Flip and cook for another 2 minutes on the other side until golden and cooked through.

7.Transfer cooked pancakes to a plate and cover lightly to keep warm. Repeat with the remaining batter, adding more oil as needed.

8.Once all pancakes are cooked, drizzle with lemon juice and serve warm. Enjoy with your favorite chutney, salsa, or a dollop of dairy-free yogurt.