Gram Flour Pancakes

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Easy Whizzy Gram Flour Pancakes

These gram flour pancakes are pretty different from traditional pancakes. Savory and mildly spicy, these pancakes make for 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 tastes well with tomato chutney. If you want to make it fancier, you can add any veggies of your choice and top it off with some freshly grated paneer.

Traditionally this pancake is made from gram flour, however, you can also substitute it for chickpea (garbanzo) flour. Chickpea flour has a very similar flavor palette to gram flour, but it is made with split white chickpeas, whereas gram flour is made with split brown chickpeas.

Chickpea fiber is about 75% insoluble, which means all the skin covering the bean passes through the colon undigested. Thickens stools considerably, resulting in a gratifying morning expulsion. Like many other high-fiber foods, Beans have been demonstrated to lower cholesterol levels, possibly due to the gallbladder flushing action.

Beans’ high protein content aids muscle tissue regeneration as winter hibernation gives way to outside activities and pursuits. Tryptophan levels in chickpeas are higher than in other legumes. Tryptophan is a vital amino acid that aids in sleep and mood regulation. Chickpeas give a relaxing, comforting element to meals.

Print Recipe

Gram Flour Pancakes

Pancakes – Indian

By Dadaji – Serves: 4

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

Gram Flour Pancakes is fit for all individuals: Vegan, celiac patients, lactose intolerant, and all. Switch your regular pancakes with these and you will absolutely love them! Gut Flora: Chickpeas contain a soluble fiber called raffinose, a type of oligosaccharide that is fermented in the colon by by benefical bacteria by called Bifidobacterium. As bacteria break down this fiber, a short chain fatty acid called butyrate is produced. Butyrate plays a role in reducing inflammation in the cell wall of the colon, promoting regularity in the intestines, and possibly preventing colorectal cancer by promoting cell apoptosis (death). [1,3,4] Heart Disease: Chickpeas contain a plant sterol called sitosterol that is structurally similar to cholesterol in the body. It interferes with the body’s absorption of cholesterol and thereby can help to lower blood cholesterol levels. The fiber and unsaturated fats in chickpeas may also favorably affect blood lipid levels. [1-3,5-7] Obesity: High fiber foods can help to promote a feeling of fullness and satiety by delaying digestion and adding bulk to meals. The satiating effect of the high fiber and protein content of chickpeas may help with weight management.

Ingredients

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

Instructions

1

Mix all ingredients in a bowl, to form a smooth, lump-free batter, and set aside for 30 minutes.

2

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

3

Pour 2 tbsp of batter into the skillet and let it cook for 2 to 3 minutes. When cooked from one side, flip and cook for another 2 to 3 minutes, till pancake is evenly cooked and brown from both sides

4

Serve hot with pesto or tomato chutney

Notes

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