Vegan Chickpea Flour Pancakes

Name: Vegan Chickpea Flour Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups chickpea flour (besan); 1.5 cups water; 1 roma tomato, finely diced; 4 green onions, thinly sliced; 1 serrano or jalapeno pepper, seeded, minced; 1/4 cup fresh cilantro, chopped; 1/2 tsp cumin seeds; 1/2 tsp ground turmeric; 1/2 tsp ajwain seeds (carom; or 1/2 tsp dried thyme); 1/2 tsp salt; 4 tbsp neutral cooking oil

Savory Indian-style pancakes made from a spiced chickpea flour batter with diced tomatoes, green onions, and green chile. Similar to besan chilla, they are crispy at the edges, tender in the center, and naturally vegan and gluten-free.

30 minEasyServes 4250 cal/serving

IndianBreakfastStovetopVeganVegetarianHigh ProteinHalal-friendlyDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 cups chickpea flour (besan)
1.5 cups water
1 roma tomato, finely diced
4 green onions, thinly sliced
1 serrano or jalapeno pepper, seeded, minced
1/4 cup fresh cilantro, chopped
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp ajwain seeds (carom; or 1/2 tsp dried thyme)
1/2 tsp salt
4 tbsp neutral cooking oil

Instructions

1

In a medium bowl, whisk together 2 cups chickpea flour (besan) and 1.5 cups water until smooth with no lumps. The batter should be pourable but not too thin.
2

Stir in 1 finely diced roma tomato, 4 thinly sliced green onions, 1 seeded, minced serrano or jalapeno pepper, 1/4 cup chopped fresh cilantro, 1/2 tsp cumin seeds, 1/2 tsp ground turmeric, 1/2 tsp ajwain seeds (carom; or 1/2 tsp dried thyme), and 1/2 tsp salt. Let the batter rest for 5 minutes.
3

Heat a nonstick skillet or cast-iron griddle over medium heat. Add a small amount of neutral cooking oil and spread it around the pan.
4

Pour about 1/4 cup of batter per pancake onto the skillet and spread gently into a circle. Cook for 2-3 minutes until the edges look dry and the bottom is golden.
5

Drizzle a few drops of neutral cooking oil around the edges and flip. Cook for 1-2 minutes until the second side is lightly golden.
6

Repeat with the remaining batter, adding neutral cooking oil between batches as needed. Serve hot with chutney or yogurt.

Questions

How long does Vegan Chickpea Flour Pancakes keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Vegan Chickpea Flour Pancakes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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