In a blender, combine chickpea flour, tapioca flour, fresh spinach leaves, water, and salt. Blend until smooth and creamy, about 30 seconds.

Preheat a non-stick skillet over low to medium heat until a drop of water sizzles upon contact.

Pour about 1/3 cup of batter onto the skillet and spread slightly if necessary; it will form a round shape as it cooks.

Cook for about 2 minutes until edges are set and color deepens; flip and cook for an additional minute until lightly browned.

Use immediately or let cool, then store in an airtight container.