Gram Flour Pancakes

Easy Whizzy Gram Flour Pancakes

These gram flour pancakes are pretty different from traditional pancakes. Savory and mildly spicy, they make an excellent high-fiber, gluten-free starter or snack. Gram flour pancake/cheela is a popular breakfast dish in India. The basic variant of this pancake can be served as a side flatbread and pairs well with tomato chutney. For a fancier twist, add any veggies of your choice and top with freshly grated paneer.

Traditionally, this pancake is made from gram flour; however, you can substitute it with chickpea (garbanzo) flour. Chickpea flour has a similar flavor profile to gram flour, though it is made from split white chickpeas as opposed to split brown chickpeas.

Chickpea fiber is about 75% insoluble, meaning the skin covering the bean passes through the colon undigested, thickening stools significantly and resulting in a gratifying morning expulsion. Like many high-fiber foods, beans have been shown to lower cholesterol levels, possibly due to the gallbladder flushing action.

The high protein content of beans aids muscle tissue regeneration as winter hibernation gives way to outdoor activities. Tryptophan levels in chickpeas are higher than in other legumes, and this vital amino acid helps regulate sleep and mood, adding a relaxing, comforting element to meals.

Print Recipe

Gram Flour Pancakes

Pancakes – Indian

By Dadaji – Serves: 4

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Gram Flour Pancakes are a savory, gluten-free option perfect for breakfast or a light snack. This versatile recipe can be enhanced with vegetables and paneer, catering to various tastes while supporting dietary needs.

Ingredients

• 1 cup gram flour (besan)
• 1 cup sparkling water
• 6 sprigs of cilantro
• 1 tablespoon curry leaves, finely chopped
• 1 teaspoon freshly ground cumin powder
• 1 teaspoon freshly ground coriander powder
• 1 teaspoon ginger powder
• 1 teaspoon turmeric powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper powder
• 1 teaspoon baking powder
• 1 tablespoon oil (any vegan-friendly oil)

Instructions

1

Mix all ingredients in a bowl to form a smooth, lump-free batter, and let it rest for 30 minutes.

2

Heat a skillet over medium-high heat and grease it with oil.

3

Pour 2 tablespoons of batter into the skillet and cook for 2 to 3 minutes until the bottom turns golden brown.

4

Flip the pancake and cook for another 2 to 3 minutes until it is evenly cooked and golden brown.

5

Serve hot with pesto or tomato chutney.

Nutrition

• 146.0 Calories
• 17.4g Carbohydrates
• 0.0mg Cholesterol
• 4.0g Fat
• 3.0g Fiber
• 6.6g Protein
• 500.0mg Sodium
• 0.0g Trans fat

Notes

Add water gradually to the batter while mixing continuously until it reaches a pourable consistency. If the batter is too thin, add more gram flour.