Turmeric & herb chickpea pancakes

These pancakes make a tasty alternative to naan bread or chapati when served with curry and onion salad as shown but can be equally at home with Asian or Tex-mex style food.

Or serve with sauted mushrooms, roasted tomatoes and wilted spinach for a weekend brunch.


50g chickpea/gram flour

75ml water

1/2 teaspoon ground turmeric

1/4 teaspoon ground cumin

1 tablespoon chopped fresh coriander

1 tablespoon chopped fresh parsley

1 tablespoon chopped chives

A good twist of freshly ground black pepper

Pinch of pink Himalayan salt

1 teaspoon coconut oil - melted


A hand whisk or electric whisk are useful but with a bit of patience a fork could be used for the whisking

Mixing bowl / jug

Frying pan

Pastry brush


In a mixing bowl or jug whisk together the chickpea/gram flour and water until a smooth batter is formed.

Allow this to stand for about 20 minutes to allow the flour to absorb some of the water.

If the mixture is now too thick and you would like thin pancakes add a little more water 1 teaspoon at a time until you have pancake batter consistency. If you're happy with thicker pancakes no extra water may be needed.

Stir in the spices, herbs, salt and black pepper and whisk briefly to incorporate.

Heat your frying pan and brush with a small amount of coconut oil, just enough to prevent the pancake from sticking.

When the pan is good and hot pour in enough batter to coat the base of the pan. Lift the pan and swirl the batter around to get a nice even thickness.

Cook for 3-4 minutes on a moderate to high heat. Check that the base is cooked and turning slightly golden brown then flip over and cook for 3-4 minutes on the other side until just turning golden.

Repeat with remaining mixture.

Depending on the size of your frying pan this quantity should make 4 – 6 pancakes