Savory Chickpea Flour Pancakes with Spinach and Feta

1.In a mixing bowl, combine the chickpea flour, water, salt, black pepper, cumin powder, and turmeric powder. Whisk until smooth and let the batter rest for 10 minutes.

2.Fold in the chopped spinach and crumbled feta cheese into the batter until evenly distributed.

3.Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil, swirling to coat the pan.

4.Pour about 1/4 cup of the batter into the skillet, spreading it gently into a round shape. Cook for 3-4 minutes until the edges start to lift and the bottom is golden brown.

5.Flip the pancake and cook for another 2-3 minutes until the other side is golden brown and cooked through. Repeat with the remaining batter, adding more oil as needed.

6.Serve the pancakes warm, drizzled with olive oil or your favorite sauce.