Milli’s Rice Chickpea Pancake

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Gluten-free pancakes with Rice and Chickpea flour.

Mix rice and chickpea flour in equal portions with water, rice, or almond milk to make a delicious snack for hungry kids after returning from school. Combine coconut sugar with coconut milk to make a sauce with a touch of honey and lemon. Try it once, and you will want to remake it. Enjoy a healthy, quick, and easy dessert.

Pancakes do not need fine wheat flour. Everyone looks at me, astonished when they realize the pancakes are made of beans and rice. All the friends who have tasted pancake with any bean flour and rice combination do not believe it’s possible. During the preparation of these pancakes, my very close friend’s little daughter, seven years old, Millie, who loves to cook, helped and was curious to see what was cooking and made few successfully. She loved the grilled bananas on her pancake with honey and lemon juice.

Chickpeas are high in vitamins, minerals, and fiber and are a good source of protein. Protein, calcium, potassium, and carbs abound in this heart and bone-healthy bean, which can help you enhance your overall health. Chickpeas are often known as garbanzo beans. They are nutritional powerhouses.

Milli's Rice Chickpea Pancake

Pancakes Dadaji Fusion Recipes
Serves: 6-7
Prep Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins

If you are looking for a gluten-free healthy pancake recipe, then this is the one for you. Try Milli's Rice Chickpea Pancake for a new and unique flavor.


  • For the sauce
  • 1/2 cup coconut sugar
  • 2 tablespoon lemon juice
  • 1/2 cup Coconut milk cream
  • 2 drops of the essence of lemongrass ( you can buy this online)
  • You can also use tahini with coconut milk and coconut sugar as an optional sauce
  • For pancake
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil
  • 1 cup rice flour sifted
  • 1 cup chickpea flour sifted
  • 2 cups of water rice or almond milk
  • 1 teaspoon of baking powder or bicarbonate soda
  • You can use berries in this recipe there were some ripe bananas.


How to prepare the sauce


In a medium pot over high heat, bring water to boil, then in a small bowl, place coconut sugar and melt the sugar by placing the little container or bowl in the boiling water. The heat from the water will melt the coconut sugar but not burn or loses its essential properties by exposure to direct heat.


Add coconut milk cream, lemon juice, lemongrass essence, mix well, and set aside for use over the pancake.


How to prepare the pancake


You can make it as big or as small as you like.


Combine rice, chickpea flour with rice milk salt, and coconut oil and whisk it thoroughly and get as much air into the batter as possible. Continue beating for 10 minutes, finally add baking soda, and gently whisk it. You will notice the mixture will begin to bubble slightly.


Heat a skillet over medium heat. To prevent the pancake from sticking to the skillet, wipe it with a layer of oil using a brush or cloth. Now you can take half a scoopful to make the pancake the size you like.


Remove the pancake when you see the edges getting slightly brown.


To serve, you can top it off with sauce on top of the grilled banana and spread the sauce. Fold the pancake and enjoy. mmmm

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