Chickpea Flour Pancakes


1 cup chickpea flour

1 cup water

1 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

3 spring onions

1 tbsp olive oil

Optional: 1/2 tsp chili flakes, 1 bell pepper


  1. Combine the flour, water, turmeric, salt, pepper and chili flakes togehter (if using chili flakes, throw them in a blender or food processor first to make them finer). Leave it to settle for a few minutes while you hear up the oil or ghee in a non-stick pan. The batter needs to look very runny!
  2. Dice the veggies finely and add them to the mixture.
  3. Use cooking spray on the pan to ensure nothing sticks.
  4. Cook for about 3 minutes – the mixture will quickly start to firm.
  5. Make sure you use a large pan, you’re aiming for thin pancakes.
  6. Use a large spatula to help you flip the pancakes, adding more oil/spray underneath if needed. After another 2-3 minutes, your pancake should be ready!
  7. Keep it somewhere warm while you repeat this process for the remaining batter.
  8. Done! Add your desired toppings and enjoy. For best results, only eat pancakes when warm.

Note: add chutney, red onion, yogurt dip, hummus, avocado, guacamole or pickle to top off your pancakes.

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