Savory Chickpea Pancakes with Herbed Coconut Yogurt
Chickpea flour, water, olive oil, and salt mix into a thin batter that cooks into golden pancakes with crispy edges and a tender, slightly nutty center. The recipe is naturally gluten-free and comes together in about 30 minutes, including a short resting time for the batter. A herbed coconut yogurt sauce spooned on top adds cool contrast and fresh flavor.
Equipment
- Non-stick skillet or cast-iron pan
- Mixing bowls
- Whisk
- Ladle
Ingredients
For the Chickpea Batter
- 1 cup chickpea flour (besan) Preferably organic and finely ground
- 1 ¼ cups filtered water Room temperature
- 1 tablespoon extra virgin olive oil Plus extra for greasing the pan
- ½ teaspoon sea salt
- ¼ teaspoon turmeric powder Optional, adds color and earthiness
- ¼ teaspoon ground cumin Freshly ground if possible
Optional: Mix-ins
- ¼ cup red onion Finely diced
- ¼ cup fresh cilantro or parsley Chopped
For the Herbed Coconut Yogurt
- ½ cup unsweetened coconut yogurt Preferably thick and tangy like Cocojune or Lavva
- 1 tablespoon fresh mint Finely chopped
- 1 tablespoon lemon juice Freshly squeezed
- 1 pinch salt To taste
Instructions
- In a mixing bowl, whisk together chickpea flour, sea salt, cumin, turmeric, and water until smooth and lump-free. Let the batter rest for 15–20 minutes. This allows the flour to absorb the water fully and reduces any raw flavor.
- While the batter rests, prepare the herbed coconut yogurt by combining yogurt, lemon juice, salt, and chopped mint in a bowl. Stir gently and refrigerate until ready to serve.
- Once rested, stir in the olive oil and optional add-ins like red onion and chopped herbs into the chickpea batter.
- Heat a non-stick or seasoned cast iron pan over medium heat (around 350°F / 175°C). Lightly grease with olive oil.
- Pour about 1/4 cup of batter into the pan and swirl gently to spread into a thin pancake. Cook for 3–4 minutes until bubbles form and edges lift slightly.
- Flip carefully and cook another 2–3 minutes until both sides are golden and crisp. Transfer to a plate and cover loosely with a clean cloth. Repeat with remaining batter.
Notes
- For extra crispiness, use a well-heated cast-iron skillet lightly brushed with oil.
- If chickpea flour tastes too strong for you, try toasting it lightly before mixing the batter to mellow the flavor.
- Optional kick: Add a pinch of chili flakes or chopped green chilies to the batter for heat.
Nutrition
Calories: 171kcalCarbohydrates: 21gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 348mgPotassium: 368mgFiber: 4gSugar: 6gVitamin A: 137IUVitamin C: 3mgCalcium: 85mgIron: 2mg
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