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5 from 1 vote

Gluten Free Chickpea Flour Indian Pancakes

How to make healthy vegetarian Indian Pancakes. Our savoury gluten free chickpea flour pancakes recipe features a yogurt mango topping.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Indian
Keyword: Chickpea Flour Pancakes, Indian Pancakes
Servings: 6
Calories: 462kcal

Equipment

  • Large Nonstick Skillet
  • mixing bowl
  • whisk
  • French knife
  • measuring cups
  • measuring spoons
  • Slotted spoon
  • Wooden spoon or spatula

Ingredients

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

Mango Yogurt

  • 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

Instructions

  • 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.

Nutrition

Calories: 462kcal | Carbohydrates: 67.4g | Protein: 11.8g | Fat: 17.3g | Saturated Fat: 1.8g | Sodium: 431mg | Potassium: 612mg | Fiber: 9.8g | Sugar: 31.6g | Calcium: 158mg | Iron: 4mg