How to make the best healthy Vegetarian Gluten Free Chickpea Flour Indian Pancakes recipe.
Our quick & easy savoury Indian Pancakes, also known as Gram Flour Pancakes, feature flavourful ingredients like curry leaves, ginger, garlic, green chile, scallions, chickpea flour, cumin, garam masala, Greek yogurt, mango and lime zest.
This healthy breakfast and brunch dish is vegetarian and gluten free. We serve a stack of Indian Pancakes with creamy yogurt mango topping and crispy fried curry leaves.
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What Are Indian Pancakes?
On a trip to India we visited an innovative and trendy restaurant that served a selection of South Asian-inspired pancakes on their breakfast menu.
We’ve developed our own savoury Gram Flour Pancakes featuring Indian spices and herbs that will delight your next vegetarian brunch guests!
The Gluten Free savoury pancake batter is flavoured with curry leaf, ginger, garlic, green chile, scallions, cumin and garam masala.
The Indian Pancakes are served warm with a creamy yogurt lime mango topping and crispy fried curry leaves. Serve alongside a hot pot of Darjeeling tea.
You May Also Enjoy These Savoury Pancake Recipes…
- Buchimgae Buchu-Jeon Korean Chive Pancake
- Vegetarian Middle Eastern Spiced Pea Fritters
- Flädlesuppe German Pancake Soup
- Osaka Okonomiyaki Japanese Cabbage Pancake
- Green Onion Cake Cong You Bing
- Vietnamese Crepe Bánh Xèo
What Is Curry Leaf?
The curry tree, Murraya koenigii or Bergera koenigii, is a tropical tree in the family Rutaceae, and is native to Asia.
The glossy leaves are vibrant green and teardrop-shaped, about one-and-a-half inches in length. Also called sweet neem leaves, they grow on the curry tree, which is part of the citrus family. These aromatic leaves have a lemony scent and a distinct, pungent taste, similar to anise or lemongrass.
The herb is a signature flavor from South India, and an essential ingredient in Southeast Asian cuisine like curries, dals, and soups. Curry leaves are not a dominant taste in cooking, but their subtle flavour is essential, giving meals a richer and more robust flavour.
We recommend using fresh curry leaf in our Indian Pancakes recipe, which you can purchase at an Indian or South Asian supermarket as well as online at Amazon. You can also purchase dried curry leaf online if you’re in a pinch.
Difference Between Curry Leaves and Curry Powder
Despite the similar names, curry leaf and curry powder are two very different ingredients.
- Curry leaf is an herb grown on the curry leaf tree.
- Curry powder is a spice mixture made of coriander, cumin, turmeric and cayenne pepper.
- Curry leaves are mostly found in Southern India and Sri Lanka.
- Curry powder was invented by the British to easily add flavour to curry dishes.
Travel to India by Cooking Chickpea Flour Pancakes at Home
I love traveling through Asia.
After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the Philippines, Indonesia, Malaysia, Singapore, Cambodia, Laos, Myanmar, Thailand, Vietnam, The Maldives and India.
I spent over a month traveling through India. I started in the capital, eating my way through the bustling markets and fine dining restaurants in Delhi. I then embarked on a magical weekend getaway to awe-inspiring Taj Mahal in Agra. In India’s north you’ll find plenty of barbecue and wheat based side dishes like scorched naan bread.
For the second half of my Indian adventure I explored the southern state of Kerala. The south is famous for its seafood, coconut, tropical fruits, and rice based side dishes like crispy dosa and Curry Leaf Rice. The colonial capital of Cochin was formerly run by the Portuguese. It’s also one of the only places in India you can find beef on a menu.
After enjoying a jaunt to the Maldives my India trip came to a close in the Bollywood capital, bustling and cosmopolitan Mumbai. The city is famous for its specialty street foods and fine dining restaurants at opulent luxury hotels. The Taj Mahal Palace in particular serves one of the world’s most famous Afternoon Teas.
After you’ve traveled to India, return home to prepare an authentic and fragrant feast for friends and family featuring this flavourful Vegetarian Chickpea Flour Pancakes recipe.
My Family Loves Indian Pancakes
I love cooking vegetarian Indian Pancakes for my family.
I served a creamy Chicken Shahi Korma with crunchy Indian Onion Salad for an al fresco lunch in the spring. While in the summer at the cottage in Muskoka we enjoyed a vegetarian feast featuring Shahi Paneer and Indian Chickpea Crepes.
When I finally cooked my family a Chickpea Flour Pancakes brunch their eyes bulged with glee. I knew they’d both love the Indian breakfast dish because it featured crispy savoury pancakes smothered in a creamy sweet yogurt and mango topping.
The savoury and sweet ingredients balance each other out and really transform this dish into a work of culinary harmony. The floral and bitter notes in Darjeeling tea make for a perfect sipping accompaniment.
Chickpea Flour Pancakes Health Benefits
Our healthy Indian Pancakes recipe is packed full of healthy ingredients!
Olive Oil is ranked as one of the healthiest fats and is a staple in the Mediterranean diet. It contains vitamins E and K and plenty of beneficial fatty acids and antioxidants.
Scallions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
Ginger contains at least 14 phytochemicals, many of which have impressive antioxidant and anti-inflammatory properties. It also has a good source of copper, which supports your bones, blood and nervous system.
Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.
A rich source of blood-building iron, cumin may also help balance your blood sugar levels and reduce bad cholesterol. It is also traditionally used as a digestive aid.
Curry Leaves are known for containing healthy antioxidants, reducing heart disease risk factors, antibacterial properties and benefits of blood sugar control.
Chickpeas are rich in cancer-fighting vitamin C, energy-boosting B vitamins, and gut-healthy fibre.
Packed with calcium and friendly probiotic bacteria, sour cream and yogurt help keep your bones strong and your gut healthy. Yogurt may also help reduce the risk of obesity, diabetes and some types of cancer.
Mangoes are a good source of fibre and antioxidants, including vitamin C, which means they support a healthy immune system and may fight chronic and inflammatory diseases. They also contain nutrients that support eye and skin health and are a good part of an overall healthy diet.
A rich source of phytochemicals and vitamin C, limes help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
Indian Pancakes Cooking Tips
If it’s your first time cooking Indian Pancakes at home be sure to review our recipe below. Here are some helpful tips and tricks to get you started.
- We suggest using a large nonstick skillet when preparing Chickpea Flour Pancakes at home. This will ensure they do not stick and fall apart when flipping.
- We always suggest using fresh curry leaves when cooking Indian food but if you can’t find them at a local shop you can order fresh curry leaves or dried curry leaves online.
- We’ve used one green chile in this recipe but if you like spicy food feel free to add additional chopped serranos to the pancake batter.
- When looking for Chickpea Flour at the grocery store note it is also called Gram Flour. They are one and the same.
- We’ve used thick Greek yogurt in this recipe but you could use regular Balkan style yogurt for a more saucy experience.
- The topping features two kinds of mango: chewy dried mango and fresh juicy mango.
- If you have leftover Indian Pancakes store them in an airtight container in the fridge. When ready to eat simply pop them in your toaster until crispy and warm.
What To Serve with Indian Pancakes
Chickpea Flour Pancakes are one of our favourite brunch dishes to cook from Southern India.
You can enjoy them all on their own with a cup of hot Darjeeling tea. Or if you’re hosting a brunch buffet you may want to serve a stack of Chickpea Pancakes alongside these other morning marvels:
- Turkish Pogaca Feta and Dill Bread Rolls
- Kookoo Sabzi Vegetarian Persian Omelet
- Southern Smoked Baked Beans with Bacon
- Blueberry Lemon Muffin Tops
- Vegan Buckwheat Gluten Free Porridge
- Sourdough French Toast
- Kardemummabullar Swedish Cardamom Buns
- Breakfast Polenta Bowl
- Blueberry Mango Crepes with Coconut Flour
- Rhubarb Strawberry Dutch Baby German Pancakes
- Banana Oat Flour Pancakes
- Chocolate Cherry Pancakes with Ricotta
- Baileys French Toast Recipe
- Marshmallow Fluff Fruit Dip
- Healthy Morning Glory Bread
You May Enjoy These Indian Recipes…
- Vegan Curry Leaf Rice with Cashews
- Vegan One Pot Indian Thakkali Tomato Biryani
- Chanachur Chivda Bombay Mixture Namkeen
- Parippu Vada Recipe With Coconut Chutney
- Healthy Vegan Tomato Chutney For Dosa
- Pitod Ki Sabji Vegetarian Indian Chickpea Dumplings
- Vegetarian Malai Kofta
- Chingri Malai Curry Bengali Coconut Prawns
- Pepper Milagu Rasam Vegan South Indian Soup
- Creamy Vegetarian Indian Paneer Soup
- Chicken Manchow Soup
- Turmeric Pumpkin Spice Indian Cake
- Quick & Easy Indian Onion Salad
- Homemade Chicken Shahi Korma
- Vegetarian Shahi Paneer Recipe
- Indian Pudla Crepes
- Spicy Tikka Masala Turkey Barley Soup
How To Make Gluten Free Chickpea Flour Indian Pancakes
Gluten Free Chickpea Flour Indian Pancakes
- Large Nonstick Skillet
- mixing bowl
- French knife
- measuring cups
- measuring spoons
- Slotted spoon
- Wooden spoon or spatula
Chickpea Flour Pancakes
- 7.5 tsp Olive Oil
- 12 Curry Leaves
- 2 tsp Fresh Ginger minced
- 2 Garlic Cloves minced
- 1 Green Chile finely chopped
- 2 Scallions finely chopped
- 250 g Chickpea Flour
- 1/3 cup Cornstarch
- 1 tsp Baking Powder
- 1 1/4 Cups Sparkling Water
- 1/4 cup Apple Cider Vinegar
- 1 tsp Ground Cumin
- 1 1/2 tsp Garam Masala
- 1 tsp Kosher Salt
- 1/2 cup Greek Yogurt
- 1/2 Fresh Mango finely chopped
- 1 tbsp Dried Mango finely chopped
- 1 tsp Lime Zest
- Kosher Salt to taste
- 1/4 cup Canola Oil
- 1 Lime cut into wedges
- Line a plate with paper towel. Heat the olive oil in a small skillet on medium-high heat. Once hot, add the curry leaves and fry until crisp, 30 seconds. Use a slotted spoon to transfer the leaves to the prepared plate, leaving the oil in the pan.
- Add the garlic, ginger, chile, and scallions. Fry for 5 minutes, stirring often, until soft and aromatic. Set aside to cool.
- While the scallion mixture is cooling, whisk together the chickpea flour, cornstarch, baking powder, sparkling water, vinegar, cumin, garam masala, and salt in a large bowl until smooth. Stir in the cooled scallion mixture and let rest for 15 minutes, for the flavours to come together.
- Meanwhile, in a small bowl, combine the yogurt, fresh mango, dried mango, lime zest and pinch of salt. Swirl with a spoon. Set aside.
- Put 7 teaspoons of the canola oil into a large, nonstick frying pan over medium-high heat and swirl to coat the bottom. Once hot, pour 1/3 cup of the batter into the hot pan. Fry for 60-90 seconds on each side, until puffed and golden brown. Keep the pancakes warm while you continue with the remaining batter, adding more oil as needed.
- Divide the pancakes onto four plates, spoon the yogurt on the side and top with crispy curry leaves. Serve with lime wedges.
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