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Chickpea pancakes with smoked paprika and quark

Savoury chickpea pancakes, soft in the middle, with cool quark and spinach.

By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
  • Confirm a 20 minute rest is enough for the batter
  • Confirm the pancakes turn cleanly after 3 minutes
  • Photograph the finished plate
Time
About 50 min
estimated
Serves
2
see below
Energy
300 kcal
per serving
Protein
22 g
per serving
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Not yet photographed. The panel names the dish’s main ingredients rather than showing a picture we have not taken.

Ingredients for 2 servings

2 servings

Check off ingredients as you go.

Contains milk.

Cooking steps

  1. Whisk the chickpea flour, water and smoked paprika until completely smooth, then leave to stand for 20 minutes.

  2. Wilt the spinach in a dry pan for 2 minutes, press out the liquid, chop it and stir it into the rested batter.

  3. Warm a quarter of the oil in a non-stick frying pan over medium heat. Pour in a quarter of the batter, spread it thin and cook for 3 minutes until the edges lift and the surface looks dry.

  4. Turn and cook for 2 minutes more. Repeat with the remaining batter and oil to make four pancakes.

  5. Serve two pancakes each with the quark and the chopped chives.

The useful detail

Resting the batter for 20 minutes lets the chickpea flour hydrate. Cooked straight away it tastes chalky and raw in the middle; rested, it is tender.

Make it work for you

One serving is Two pancakes with 100 g of quark. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.

  • Greek yoghurt instead of quark

    Looser and richer.

    Per serving: about the same energy, about the same protein, about 2 g more fat.

  • Ordinary paprika instead of smoked

    Sweeter and much less smoky. The same weight.

    Per serving: about the same energy, about the same protein, about the same fat.

  • Soya milk in place of the water

    Softer and slightly richer pancakes.

    Per serving: about 40 kcal more, about 4 g more protein, about 2 g more fat.

    Allergens: Adds soya.

Estimated nutrition

Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.

A savoury breakfast without eggs, where the chickpea flour carries both the protein and most of the fibre.

Nutrition per serving
Energy300 kcal
Protein22 g
Fat8 g
of which saturates1 g
Carbohydrate35 g
of which sugars7 g
Fibre6 g
Sodium440 mg
Show calculation notes

Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.

Calculation, whole recipe
IngredientWeight usedSourceEnergyProtein
chickpea flour90 gFDC 174288Chickpea flour (besan)348 kcal20.2 g
water200 gNo energy0 kcal0.0 g
smoked paprika1 gFDC 171329Spices, paprikaCalculated with FoodData Central's paprika record, which does not separate smoked paprika from sweet.3 kcal0.2 g
spinach100 gFDC 168462Spinach, raw23 kcal2.9 g
olive oil9 gFDC 171413Oil, olive, salad or cooking80 kcal0.0 g
quark200 gFDC 172181Cheese, cottage, nonfat, uncreamed, dry, large or small curdFoodData Central has no quark record. Calculated as dry-curd cottage cheese, the closest fresh unripened curd cheese it holds; the two are close in energy and protein, and your pot's label is the exact figure.144 kcal20.7 g
chives5 gFDC 169994Chives, raw2 kcal0.2 g
Whole recipeDivided by 2600 kcal44.0 g

Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.

Storage and reheating

In the fridge
Cool, cover and refrigerate the pancakes within 2 hours and eat within 3 to 4 days. Keep the quark in its own pot.
In the freezer
They freeze well interleaved with baking paper. Freezing keeps food safe indefinitely; the texture is best if eaten sooner rather than later.
Reheating
Reheat in a dry pan until 74°C / 165°F, steaming hot throughout.

Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.

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