Eat Pip-Life

Easy Peasy Chickpea Pancakes

March 29, 2016

chickpea chickpea pancakes 4


These pancakes are a quick and easy gluten-free alternative to (my favourite) roti, when it comes to curry dipping or wrapping. They are best on the day they are made, but that’s okay because they are super easy to make up quickly. No need to make and keep. As pancakes are wont to be, they’re pretty plain – nourishing and nutty – so they need something spicy or flavoursome alongside them or smooshed on top.

Sometimes the gluten-free people want something stoic and bread-like alongside their snack too. This is a good one for those peeps.

The first batch I made were quite pale because I cooked them over a medium-low heat. The second batch were golden – cooked fast over a medium-high heat. So do that. Medium high all the way! They are not tricky to flip or delicate – just be sure you use the spray oil on the pan (and between cooking each side, too!) They are not, however, as resilient as a traditional ‘wrap’ (because no gluten!) so know that it might be a bit juggly or tumbly if you plan to ‘fill’ it. It’s more of a free-style, break-y fill, if you know what I mean.

I was lucky enough to find an Indian dosa pan at the op shop a few months ago, so I used that for these. You can use whichever pan you normally make pancakes in.

Here is how…

Easy Peasy Chickpea Pancakes
Makes 6

What you need
1 1/4 cups of chickpea flour
1 cup of water
1/2 tsp of garlic powder
1/2 tsp of ground cumin
1/4 tsp of turmeric
1/4 tsp of salt
a shake of white pepper (or black!)
little pinch of chilli power
Spray cooking oil

How to make it
Mix dry ingredients together. Make a well in the centre. Add water and whisk until you have a smooth batter. Good one.
Now, spray a heavy based pan and then quickly pour a ladel-ful of batter into pan.
Tip the pan to distribute the batter into a ’round’. If it seems way too thick, whisk in a little more water and try again.
Cook over a medium-high heat until little holes appear in the pancake.
Lift the pancake up with an egg lifter, spray the pan, flip the pancake over and cook the other side for 30 seconds. I know it’s a juggle, but it’s worth it. No sticking and pancake-wrangling achievement unlocked.
(PLEASE don’t spray the pan near the open flame! Danger! Danger! Fire! Fire! Move the pan away from your cooktop first!)
Pop cooked pancake onto a plate.
Make another! Remember to spray each time you a) pour the batter and b) flip the batter.

Note – you can also mix up finely diced ginger, garlic, shallots, chilli, coriander or spring onions and add to the batter (to taste). It’s also fun to play around with other spices – mustard seeds or paprika or onion powder would all be happy here.
Serve these topped with:
+ a ‘dry’ type curry (like my favourite potato curry) or
+ grilled things + yogurt or
+ salad + sambal or
+ guacamole and a poached egg/slice or two of tomato
+ cut into triangles alongside a saucy curry (for dipping!)


Let me know if you make these? They are easy – and would be delicious made with sweet spices (instead of savoury) and stewed apples and yogurt plonked atop them too!

This type of pancake is called Pudla and is traditionally made in Northern India, I THINK.

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