High Protein GF Vegan Chickpea Flour Pancakes (Edit recipe)

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Besan Cheela/ Chilla aka Vegan, Gluten-free Chickpea Flour Pancakes were a school lunchbox staple when I was growing up. My mom only added tomatoes to the chickpea flour batter and called it a 'Tomato Omelet'; and that's how I made it too all these years. But now with the focus on health and nutrition, I have adapted that childhood recipe to be a high protein breakfast and snack. Now I add whatever veggies I have on hand, some cottage cheese or even grated extra firm tofu. It's equally if not more delicious, still reminds me of my childhood but now I'm getting in some extra protein!

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

18

Serves: 4

Ingredients

1 cup Chickpea Flour
0.25 cup Red Bell Pepper
0.25 cup Red Onion
0.25 Tbsp Tomato
2 Tbsp Green Onion (Scallion)
0.25 tsp Turmeric, Primal Palate
0.5 tsp Paprika
0.5 tsp ground Coriander
0.25 tsp Ground Cumin, Primal Palate
1 tsp Salt
0.5 tsp Carom Seeds (Ajwain)
1 tsp Ginger Root, grated
0.5 tsp whole Coriander Seeds
1 Tbsp Organic Cottage Cheese, or 1/4 cup Grated Extra firm Tofu
0.75 - 1 cup Water
2 Tbsp Avocado Oil
2 Tbsp Indian Green Chutney (Cilantro Mint Chutney) (click for recipe), to serve
2 Tbsp Ketchup, to serve

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, mix together all ingredients except Avocado Oil. Start with half a cup of water and add more if needed. You want the consistency to be like that of a pancake batter (thick but pourable).
Heat a pan and add a tsp of oil.
Give the batter a good mix and then pour a ladle full in the pan. Spread it out but not too thin.
Drizzle some oil around the edges and allow it cool on medium flame. Flip and repeat.
Allow it to cook until golden brown spots have developed and the edges have become crispy.
To serve, add a blob of butter (use dairy free butter, if vegan) if desired and enjoy with some Ketchup and Green chutney.

Notes

Use whatever veggies you have on hand. I typically add onions, tomatoes, bellpeppers and spinach. The ratio of flour : veggies : water should be 1 cup : 1/2 - 3/4 cup : 1/2 - 3/4 cup. How much water you need to add will depend on which and how much of the high water content veggies you are using and whether you are adding cottage cheese or not. But always start with half cup of water and gradually increase to achieve a pancake-batter consistency. To make these kid-friendly, feel free to reduce or switch up the spices used. If you prefer it to be more spicy, add chopped green chilies or jalapeño.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	175
Fat:	9 g
Carbohydrates:	17 g
Protein:	6 g
Cholesterol:	1 g
Sodium:	657 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.