Garbanzo (gram flour or besan) pancakes with kale and spinach

Garbanzo flour aka Gram flour aka besan pancakes with kale and spinach

I LOVE LOVE LOVE this breakfast dish. Actually you can eat it as a snack or a light meal too. In our home we generally tend to eat this recipe as a breakfast dish. I love it and I love that my kids love the garbanzo flour pancakes. These savory pancakes are high protein, gluten-free and are so nutritionally dense that they are a perfect to feed the kids before they head off to school. My heart sings when I watch my kids devour them in the morning.

So what makes these savory pancakes so great – they are a combination of garbanzo flour, kale, spinach and other spices. I make extra and keep them in the refrigerator if we are going to eat them within the week or I freeze them. Garbanzo flour is also known as besan or gram flour and is available in Asian Stores, or shops such as Whole Foods. Gram flour has no gluten in it and it has a relatively high proportion of protein when compared to other flours.

Kale is the ANDI Score queen. It is the one of the highest nutrient density vegetable and one of the best things the kids can consume. I try to make it every week whether as kale chips or as pesto, or as saag paneer (recipe coming soon). In my recipe I cut the kale and spinach leaves very finely because my kids are used to eating the green leaves in their food. If your kids are just starting off or don’t like the texture and alternative would be to puree the kale and spinach and add it to the flour.

The pancakes can be a little dry so having plain yogurt or some sort of a yogurt dip really rounds off the meal. Although I haven’t tried it but maybe adding some yogurt to the batter might make the pancakes moist.

Here’s the recipe (makes 18 4 inch pancakes)

2 cups gram flour, besan or garbanzo flour.

1/8 tsp. baking soda

½ tsp. salt (or adjust to taste)

½ medium sized red onion

3 garlic cloves

½ inch ginger

1 cup kale leaves

1 cup spinach leaves

1 tbsp of butter

1 cup water


1)      Mix the gram flour, salt and soda in a mixing bowl.

2)      Dice the red onion.

3)      Mince the garlic cloves and grate the ginger. Instead of grating the ginger you could also mince the ginger. Add the onion, garlic and ginger to the gram flour mixture.

4)      Thinly cut the kale and spinach leaves and add them to the gram flour mixture.

5)      Add water to the mixture and make a batter.

6)     Heat a large seasoned cast iron skillet, frying pan, or griddle over medium heat.

7)      Rub a butter stick on the pan to spread a thin layer of butter. Laddle ¼ cup batter for each pancake and cook for about 2 mins. Flip and cook the other side until golden brown. Serve with your favorite dip or chutney.


Brands Used:

Bob’s Red Mill – Garbanzo Bean Flour.




  1. helen says:

    These pancakes sound delicious & so easy to prepare – will definately try them and pass the recipe on, thanks, helen

  2. Shayna says:

    I just made these with Kale only. The batter did look dry, so I just pureed more kale and the texture was perfect. Looking forward to tasting them :)))

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