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

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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.

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Questions

How do I know when Vegan Chickpea Flour Pancakes is done?

Go by the cues in the method rather than the clock. Step 4: cook until the edges look dry and the bottom is golden. Step 5: cook until the second side is lightly golden.

Why rest the batter for Vegan Chickpea Flour Pancakes?

Step 2 reads: "Let the batter rest for 5 minutes." The pause in step 2 lets the flour hydrate fully and the bubbles settle, which gives a more tender, even result.

What equipment do I need for Vegan Chickpea Flour Pancakes?

Beyond a knife and a board, the method uses a cast-iron skillet (step 3) and a grill pan (step 3). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

How hot is Vegan Chickpea Flour Pancakes?

Moderately. The heat in Vegan Chickpea Flour Pancakes comes from 1 serrano or jalapeno pepper, seeded, minced. For a milder plate, remove the seeds and ribs from the green chile, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Vegan Chickpea Flour Pancakes?

One serving (the recipe makes 4) has 12 g of protein in about 250 calories, alongside 28 g carbohydrate and 10 g fat, plus 4 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein breakfast collection.

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