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Photo of Chickpea pancakes with spinach and ham by WW

Chickpea pancakes with spinach and ham

Total Time
35 min
15 min
20 min
Who would have thought chickpeas were this versatile! These fresh pancakes are perfect for a weekend brunch or a weekly morning snack.


Oil spray

2 x 3 second spray(s)

Cherry tomatoes

500 g, truss variety, cut into 4 small bunches

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)


2 medium

Chickpea flour

1 cup(s), (150g)

Baking powder

2 tsp

Skim milk

¾ cup(s), (180ml)

Fresh flat-leaf parsley

2 tbs, chopped

Fresh chives

1 tbs, chopped

97% fat-free deli sliced ham

50 g, shaved

Baby spinach

50 g


  1. Preheat the oven to 200⁰C. Line a baking tray with baking paper. Place the tomatoes on the tray and lightly spray with oil. Season with salt and pepper. Bake until the skins start to split.
  2. Meanwhile, process the chickpeas until finely chopped. Add the eggs and process until smooth. Sift the flour and baking powder together into a large bowl. Add chickpea mixture, milk, parsley and chives, whisk until smooth, season with salt.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Drop ¼ cup (60ml) of batter into pan and spread to make a 12cm pancake. Cook until bubbles appear and pop on the surface and lightly browned underneath. Turn pancake. Cook for 1-2 minutes or until lightly browned. Transfer to a plate, cover. Repeat with the remaining batter to make 8 pancakes.
  4. Serve pancakes with the ham, spinach and tomatoes.