In a medium bowl, whisk together the chickpea flour, 160 ml of water, and 1 gram of salt until a smooth batter forms. Let it rest for 5 minutes.

While the batter rests, finely chop the 65 grams of onion and roughly chop the 160 grams of spinach (2 minutes). Slice the 120 grams of smoked mackerel into bite-sized pieces (1 minute).

Heat 6 ml of olive oil in a non-stick pan over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Add the spinach and cook for 2 minutes until wilted. Remove from pan and set aside.

Add the remaining 6 ml of olive oil to the pan. Pour half of the chickpea batter into the pan to form two thin pancakes. Cook for 3-4 minutes per side, until golden brown and cooked through. Repeat with the remaining batter to make two more pancakes (total 4 pancakes) (7 minutes).

Divide the cooked pancakes between two plates. Top each pancake with the sautéed onion and spinach. Arrange the smoked mackerel alongside. Drizzle with 25 ml of fresh lemon juice and season with 2 grams of pepper.