Pancake day is upon us, I have had many requests for a gluten free pancake recipe. Low and behold, Chickpea Pancakes Gluten Free and Vegan. These pancakes can be served sweet with lemon and sugar or with alternative sweetener of choice, honey, agave syrup, coconut sugar, etc. or to make the pancakes savoury, add some fresh chopped herbs, spices or chopped garlic to the batter before baking. Either way the are delicious and best eaten straight from the pan, just like traditional pancakes. Hope you enjoy.

Chickpea flour can be purchased at natural food shops or world food markets that sell products used in Indian cooking. It is also fantastic for making bhajis and pakoras.

Chickpea Pancakes Gluten Free and Vegan

Makes 4-6 pancakes depending on size on pan
150g chickpea flour, also called gram flour or besan
200ml water
pinch of salt

Sift chickpea flour into a bowl. Add water and salt then whisk together. Let batter sit for 1/2 and hour to 1 hour then scrape a bit of the frothy bubbles off the top. Pour batter into a measuring jug for easy pouring.

Heat a medium frying pan suitable for making thin pancakes (I use cast iron) over a medium-high heat. When pan is hot, grease with a bit of oil and then pour enough batter into the pan to cover the base like when making traditional pancakes. Let cook for 2-3 minutes then flip and cook for another minute. Serve hot with lemon and sugar.

These pancakes are also great as a savoury base for bean chilli, a side to lentil dhal or an easy flatbread.

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