Chickpea pancakes

Everybody loves pancakes. Whether they are made from wheat flour or oat flour or buckwheat flour or chickpea flour.

I usually go for chickpea flour because of their high protein and high fiber content, they are gluten free and because this is the only pancake my mom used to make when I was in India. Also, the flour has a distinct taste (unlike other flours which are mostly tasteless) so all I need on the side of this dish is ketchup (if I am super lazy) but I love eating this with grilled veggies and perhaps some halloumi. Mind you though, I would not make this pancake if you fancy something sweet. I just cannot imagine eating this with banana or nutella but these are perfect for a savoury treat.

  • Servings: Makes around 12
  • Difficulty: Easy
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  • 2 cups chickpea flour (also called Besan)
  • 4eggs
  • 1cup fresh chopped spinach
  • 1tspn salt
  • Oil to fry (or butter if you prefer)

Below ingredients are all optional but they do add a lot of flavour

  • 1tspn paprika
  • 1/2tspn coriander powder
  • 1/2tspn ground black pepper
  • 2green chillies, very finely chopped


  1. Mix flour, paprika, coriander powder, black pepper and salt in a mixing bowl and make a well in the center.
  2. Break all eggs in this well, add 1/4cup cold water and start whisking in the center incorporating more flour.
  3. Keep adding water and whisking till all lumps are removed and the batter resembles thick single cream.
  4. Add chopped spinach and green chillies and give the batter a good stir.
  5. Heat a non stick pan on medium heat and add1/2tspn oil. Add 1/4-1/2cup batter in the pan (depending on how thick you want your pancake).
  6. When the top of the pancake has air bubbles/pockets all over, flip it and cook for another 45secs (or till pancake is cooked through)
  7. Serve warm.

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