Savoury Chickpea Pancakes

Name: Savoury Chickpea Pancakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian, Asian
Ingredients: 50g gram flour; 25g gluten-free plain flour; 1 egg, beaten; 125ml of semi-skimmed milk; 1tsp vegetable oil; 1 tsp of vegetable oil; 1 small onion, peeled and finely chopped 1 clove garlic, crushed; 1/2 tsp ground coriander; 1/4 tsp ground tumeric; Large pinch of Kashmiri chilli powder; 1/2 can of chopped tomatoes; 1/2 can of chickpeas, in water drained; Fresh coriander, chopped

7 steps

Prep:10minCook:25min

This gluten-free alternative to regular pancakes uses gram flour as a base for the pancake batter and it's filled with delicious spicy chickpeas. It makes a quick store cupboard lunch. Use leftover Chana Masala or Paneer with Chickpeas as alternative fillings.

Updated at: Thu, 17 Aug 2023 02:34:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories673.8 kcal (34%)

Total Fat15.9 g (23%)

Carbs101.7 g (39%)

Sugars15.9 g (18%)

Protein34.3 g (69%)

Sodium249.8 mg (12%)

Fiber15.9 g (57%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

For the pancakes

50ggram flour

25ggluten-free plain flour

1egg

beaten

125mlsemi-skimmed milk

1 tspvegetable oil

For the spicy chickpeas

1 tspvegetable oil

1onion

small, peeled and finely chopped

1 clovegarlic

crushed

½ tspground coriander

¼ tspground tumeric

Kashmiri chilli powder

0.5can of chopped tomatoes

Instructions

For the pancake batter

Step 1

Sieve the flours into a bowl and add the egg and the milk. Beat with an electric whisk for 1-2 minutes until smooth. Set aside the batter.

For the spicy chickpeas

Step 2

Heat the oil in a frying pan and fry the onion for 10 minutes on medium heat until starting to brown. Add in the garlic and spices and cook for 1 minute.

Step 3

Add the tomatoes and chickpeas and simmer gently for about 10 minutes. Add a little water to the pan if it is too dry.

Step 4

Mix through the fresh coriander, reserving a few leaves as a garnish.

For the pancakes

Step 5

Meanwhile, wipe the oil around a non-stick frying pan and heat until the pan is hot.

Step 6

Give the batter a quick mix and then add a small ladleful to the pan, swirling it around to cover the base of the pan. Cook on high heat for 1-2 minutes until golden brown. Flip the pancake over and cook for a further minute or so. Repeat with the rest of the batter, keeping the pancakes warm. The batter should make 4 medium pancakes.

Step 7

Serve the pancakes filled with the spiced chickpeas and garnished with the remaining fresh coriander.