Chickpea Pancake with Lentil and Spinach Curry

These pancakes are made using gram flour which is gluten-free and perfect for creating filling savoury pancakes to pair with your favourite curry recipe. 

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I’ve had a bag of gram flour in the cupboard for a little while after making my own onion bhaajis and I wasn’t quite sure what to do with the rest of it, but thankfully my Instagram feed gave me some inspiration for this recipe, when I noticed you can use this flour mixed with warm water to create pancakes, no other ingredients are necessary but I would recommend following my recipe and adding a few extra ingredients for flavour.


Gram flour is a flour that has been used in Indian cooking for many years to create items such as pakoras, onion bhaajis and flatbreads. Gram flour is also known as Garbanzo flour, Besan or Chickpea flour as it is made from dried chickpeas, hence its pale yellow colour and earthy taste. Seeing as it is made from dried chickpeas, it is gluten-free which is great for anyone trying to reduce their gluten intake which is always a good thing to do from time to time. It is also high in protein, iron and fibre, making it a great addition to your diet.

I must admit I thought this must be too good to be true – gluten-free flour that is easy to find in the supermarket, isn’t expensive and can create pancakes with no other fancy ingredients necessary. My first attempt at making the pancake batter had to be played around with a little as my mixture was originally far too liquefied so after a little bit of love, panic and olive oil, I had the perfect batter.

It is always advised to let your pancake batter sit in the fridge for 30 minutes to absorb the liquid into the batter so it is thicker and to remove any air bubbles. This is the perfect opportunity to prepare your toppings for the pancakes, and seeing as these pancakes are a staple in Indian cuisine, it is only right to pair this with your favourite curry recipe, and one of my favourites is a simple vegetable curry with lentils and spinach, which aren’t cooked in a heavy sauce or broth but just a few spices as you don’t want an overly wet curry sauce giving you soggy pancakes!


These pancakes are cooked in the same way as my other pancake recipes which you can find here:

Savoury Chilli Pancakes

Vegan Blueberry Pancakes

Vegan Cookie Cocoa Nib Pancakes

Apple Pie Pancakes

The recipe will serve 4 people, with a serving of two pancakes per person and a few heaping spoonful’s of the lentil and spinach curry, which is perfect with your favourite chutney (mango for me please). You can make this recipe ahead of time and re-heat the pancakes in the oven on a low heat or you can freeze them for future use.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Chickpea Pancake with Lentil and Spinach Curry
 
Prep time
Cook time
Total time
 
Recipe type: Gluten-Free, Main
Cuisine: Indian, Main
Serves: Serves 4
Ingredients
Pancakes
  • 2 cups gram flour
  • 1 cup warm water
  • ¼ tsp fine sea salt
  • 1 tbsp curry powder
  • ½ tsp cumin powder
  • 1 tbsp olive oil
Curry
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 1 tsp ginger/garlic paste
  • 1 tsp chilli puree/minced chilli
  • 1 cup green lentils, cooked or canned*
  • 12 cubes frozen spinach cubes, wilted*
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • 1 tsp garam masala
  • 3 tbsp dairy-free natural yogurt
Instructions
  1. Start by making the batter, in a large mixing bowl add all the dry ingredients and combine, then make a well in the middle and add the olive oil and gradually add the warm water, mixing with a wooden spoon to incorporate the wet and dry ingredients well. (add more water if necessary). Place the dough in the fridge for 30 minutes to rest, whilst you make your curry.
  2. Now make the lentil and spinach curry by heating the olive oil over a medium heat in a large saucepan, then add the cumin seeds for 30 seconds until they smell fragrant, then add the onion and bell pepper and saute for 5 minutes until softened then add the ginger/garlic and the chilli paste for a few minutes. Then add the spices except garama masala and mix with
  3. the rest of the ingredients for a minute. Then add the wilted spinach and the cooked lentils, and stir everything well so it is coated in the spices. Then stir through the natural yogurt for a minute and then stir through the garam masala and remove from the heat and set aside.
  4. Next, remove the pancake batter from the fridge and lightly oil a non-stick pan, add a spoonful of the batter to the frying pan and flatten it out into a circle (if you can do more than one at a time then do so). Cook on one side for 3-5 minutes, until the top starts to bubble, then carefully flip the pancake over with a rubber spatula, and cook the other side for a further 3-5 minutes or until cooked through. Repeat this process until all of the batter has been used up (You can make 6-8 depending on the size).
  5. Whilst you are cooking the other pancakes, you can put your already cooked ones in then oven on a low heat (300F/150C/Gas 2).
  6. Once all of the pancakes are cooked, plate up two pancakes per serving and a few spoonfuls of chilli and serve with your favourite chutney or raita.

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