- Gram (Chickpea) Flour1 CupsCould be substituted with other bean flours
- Water11/2 Cups
- Cooking Oil3 Tablespoons
- Onion Powder1 Teaspoons
- Chilli Flakes1/4 Teaspoons
- Turmeric1/2 Teaspoons
- CorianderFew sprigsChopped
This recipe is suitable for coeliacs and those on low carb diets.
Chickpea flour can be substituted with other bean flours
Step 1. Pour the flour into a bowl.
Step 2. Add water gradually and mix with a whisk or fork until there are no lumps. You may need to add more water after the first pancake depending on how thin you want it to be.
Step 3. Pour in the onion powder, chilli, flakes, turmeric, chopped coriander and salt; and mix together properly.
Step 4. Allow the batter to rest for a few minutes.
Step 1. Heat a greased non-stick pan over medium heat.
Step 2. When the pan is hot, add a few drops of oil into the pan and spread with a paper towel around the base.
Step 3. Add a ladleful of the batter into the hot pan, then move the pan round to spread it across the base.
Step 4. Flip the pancake over when the colour becomes more translucent, and you can see some bubbles.
Step 5. Cook for 2-3 mins and remove from pan.
Step 6. Add more oil to the pan if required as you make the rest of the pancakes.