I am not the biggest fan of traditional pancakes, but I could eat these gluten-free chickpea flour pancakes all day. So, I made a stack of these for dinner today. Check out the recipe below. This recipe makes 6 medium sized pancakes.
1 cup sieved chickpea flour
2 tbsp full fat greek yoghurt
1/2 tsp carrom seeds
1 tsp baking powder
A pinch of baking soda
2 tbsp finely chopped onions
1/2 tsp red chili powder
Finely chopped sprig of Mint Leaves
Water to get Pancake batter consistency
1 tbsp clarified butter or ghee for cooking pancakes
Pomegranate seeds for garnishing
*Mix chickpea flour, baking powder, greek yogurt, carrom seeds, onions, mint leaves, salt, red chili powder and water in a bowl.
*Stir in the baking soda, once the lightly-greased griddle on a low to medium flame is hot.
*Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancake until its golden brown on both sides and serve hot.
If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂
Thanks for stopping by lovelies!