Fuel Up with Flavor: Veggie-Loaded Chickpea Flour Pancakes

I love starting my day with savory breakfasts that are bursting with flavor and keep me fueled. Forget the sweet stuff in the morning – gimme savory! This recipe for chickpea flour pancakes hits the spot perfectly – protein-packed, veggie-loaded, and utterly delicious.

Chickpea flour pancakes on a white plate.

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As someone who enjoys traditional Indian breakfast dishes, besan chilla – or chickpea flour pancakes – holds a special place in my morning routine. Forget the sugary cereals and syrup-drenched pancakes (although, don’t get me wrong, I have a sweet tooth too!). There’s just something so satisfying about digging into a delicious savory dish to kickstart my day. It’s a comforting ritual that instantly lifts my spirits and prepares me for the day.

This recipe for chickpea flour pancakes perfectly captures that savory breakfast magic. They’re packed with protein and veggies, making them incredibly filling. What makes them even better is that they are naturally gluten-free.

Packed with chopped vegetables, they provide a well-rounded breakfast option. Enjoy them on their own or served alongside your favorite dipping sauce for added flavor.

Ingredients

Ingredients to make chickpea flour pancakes on a marble surface.

Chickpea Flour: This is the heart of the recipe, also known as gram flour or besan flour. Opt for finely ground chickpea flour for a smoother texture in your chilla.

Spices: I use only ground cumin and turmeric. Feel free to experiment with other Indian spices, like coriander powder, garam masala, or a pinch of cayenne pepper.

Vegetables: I use onion, bell peppers, carrots, and spinach. Feel free to use other vegetables you enjoy, such as chopped zucchini, chopped mushrooms, or finely chopped cauliflower. Just be sure to adjust the amount of liquid in the batter depending on the water content of your chosen vegetables.

Yogurt: Yogurt adds moisture, tenderness, and a slight tang to the pancakes. Plain whole-milk yogurt is ideal, but buttermilk can be used as a substitute. If you’re looking for a vegan option, you can use a thick, unsweetened plant-based yogurt or a flaxseed egg substitute.

See the recipe card for the complete list of ingredients and quantities.

Step-by-step Instructions

Pancake batter in a large mixing bowl.

Step 1: Combine chickpea flour, yogurt, ground cumin, turmeric, and salt. Slowly add water and mix until a smooth and slightly thin batter forms. Start with around 1 cup of water and add more as needed. Add the vegetables to the chickpea flour. Mix well and let the batter sit for 5-10 minutes.

Pour a ladle of batter on a frying pan.

Step 2: Heat a non-stick griddle or tawa over medium heat. Add about ½ cup of batter on the griddle. Let it cook on medium heat for 2-3 minutes.

Flip and cook on both sides.

Step 3: Flip and cook on both sides until fully done. Repeat with the rest of the batter.

Chickpea flour pancakes landscape image.

Expert Tips

  • Ensure the chickpea flour batter is smooth and lump-free. Add the vegetables only after whisking the batter.
  • Make sure your pan is nice and hot before adding the batter. This ensures even cooking and prevents the pancakes from sticking.
  • While I keep it simple with cumin and turmeric, don’t be afraid to experiment with other Indian spices, such as coriander powder, garam masala, or a pinch of cayenne pepper.

Serving Suggestions

These chickpea flour pancakes are delicious on their own for breakfast or brunch but can be paired with your favorite dips! Creamy yogurt makes an excellent accompaniment, adding a tangy contrast to the savory pancakes. My kids love it with ketchup.

They’re also perfect for packing in lunchboxes and staying fresh for up to a few hours. Plus, don’t stop at breakfast!

These savory delights can be transformed into wraps by filling them with your favorite ingredients and rolling them up tight. They can even be used for tacos topped with spiced meats or veggies. Skip the tortillas and use these lentil pancakes to enjoy these roasted cauliflower tacos.

Storage Tips

Chickpea flour pancakes are best enjoyed hot and fresh, straight from the pan. However, if you want to prepare them in advance, you can store the batter in the refrigerator.

The pancake batter can be kept in the refrigerator in an airtight container for up to three days. When you’re ready to enjoy them, simply cook the pancakes fresh.

A piece of pancake dipped in a bowl of yogurt.

More Recipes Using Chickpea Flour

  1. Make this 3-Ingredient Chickpea Tofu at home in minutes! It’s vegan, soy-free, and packed with protein!
  2. This Chickpea Tofu Tikka Masala recipe features chickpea flour tofu, a delicious and protein-packed alternative. Simmered in a vibrant Tikka Masala sauce, it’s a vegetarian delight perfect for any night.
  3. Whip up a delicious vegan Zucchini Stir Fry with chickpea flour in just 20 minutes! Packed with Indian flavors and gluten-free goodness, it’s the perfect side dish for any meal.

If you tried this Chickpea Flour Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

Stack of chickpea flour pancakes served with yogurt.

Chickpea Flour Pancakes (Besan Chilla)

This recipe for chickpea flour pancakes hits the spot perfectly – protein-packed, veggie-loaded, and utterly delicious.
No ratings yet
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: Indian
Servings: 8 pancakes (4 servings)
Author: Shilpa

Equipment

  • Food processor
  • Mixing bowl
  • Non-stick frying pan or griddle

Ingredients

  • 2 cups chickpea flour
  • 2 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ½ small onion finely chopped
  • ½ cup bell peppers finely chopped
  • 1 small carrot grated
  • ½ cup spinach finely chopped
  • 1-2 green chili finely chopped (adjust as per taste)
  • ½ cup plain yogurt
  • ½-¾ teaspoon salt adjust as per taste
  • Oil for cooking the pancakes

Instructions

  • In a mixing bowl, combine chickpea flour, yogurt, ground cumin, turmeric, and salt. Slowly add water and mix until it forms a smooth and slightly thin batter. Start with around 1 cup of water and add more as needed.
  • Add the vegetables to the chickpea flour. Mix well and let the batter sit for 5-10 minutes.
  • Heat a non-stick griddle or tawa over medium heat. Add about ½ cup of batter on the griddle. Let it cook on medium heat for 2-3 minutes. Flip and cook on both sides until fully done. Repeat with the rest of the batter.
  • Serve warm with yogurt.

Notes

  • Ensure the chickpea flour batter is smooth and lump-free. Add the vegetables only after whisking the batter.
  • Make sure your pan is nice and hot before adding the batter. This ensures even cooking and prevents the pancakes from sticking.
  • While I keep it simple with cumin and turmeric, don’t be afraid to experiment with other Indian spices, such as coriander powder, garam masala, or a pinch of cayenne pepper.

Nutrition

Calories: 126kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 245mg | Potassium: 335mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2065IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 2mg
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Chickpea flour pancakes Pinterest image.

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