To make spinach onion pancakes from scratch, start by combining 3 cups of chopped spinach and 1 sliced onion in a large bowl. Then, add 0.5 cup of besan (gram flour), 0.5 cup of water, 1 tsp of garam masala, 1 tsp of red chilli powder, 1 tsp of salt, and 0.5 tsp of haldi (turmeric). Mix until you have a smooth batter. Heat a non-stick skillet over medium heat, pour a ladleful of batter, and cook until golden brown on both sides.

Yes, spinach onion pancakes can be made gluten-free by using a gluten-free flour alternative instead of besan. You can try chickpea flour or a gluten-free all-purpose flour blend to maintain the texture and flavor of the pancakes while keeping them suitable for gluten-sensitive individuals.

If you don't have besan (gram flour) on hand, you can substitute it with chickpea flour or a gluten-free flour blend. For a different flavor, you might also consider using whole wheat flour or oat flour, but keep in mind that this may alter the texture slightly.

To store leftover spinach onion pancakes, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them by placing parchment paper between each pancake and sealing them in a freezer-safe bag. They can be reheated in a skillet or microwave when ready to eat.

Spinach onion pancakes pair well with a variety of side dishes. You can serve them with yogurt or raita for a refreshing contrast. A side salad with cucumbers and tomatoes can add a nice crunch, or you could enjoy them with a spicy chutney for an extra kick. They also make a great accompaniment to a warm bowl of soup.