Cheeky Chickpea Pancakes

Toss up a tasty treat

These gluten-free pancakes make a great accompaniment to curries. Using coconut oil makes them especially tasty. Try them with my Delectable Dahl

Using protein-rich chickpea flour will fill you up for longer than wheat based pancakes.


Makes 6
150g chickpea flour (gram flour)
1 egg
200ml water
Coconut oil or ground nut oil for frying
  1. Sieve the flour into a bowl.
  2. Add the egg and then stir in enough water to make a smooth batter. You may want to use an electric whisk to get rid of any lumps.
  3. Heat a little oil in a frying pan. Add a spoonful of the batter and cook until the edges are turning golden. Flip over and cook for another minute.
  4. Remove from the pan and keep warm whilst you repeat to make the remaining pancakes

About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email