Baked Chickpea Flour Pancakes with Green Chilies

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Light and fluffy pancakes made from chickpea flour, baked with fresh green chilies and herbs for a savory breakfast or snack. This Indian recipe (vegetarian), ready in about 40 minutes, layers chickpea flour, water, green chilies into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 2, finely chopped green chilies
• 2 tbsp, fresh, chopped coriander
• 1/2 tsp cumin seed
• 1/2 tsp salt
• 1 tbsp olive oil

The griddle we’d cook this on → Best Griddles for 2026: Stovetop and Electric Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a bowl, mix 1 cup chickpea flour, 1 cup water, 2 green chilies finely chopped, 2 tbsp fresh coriander chopped, 1/2 tsp cumin seed, and 1/2 tsp salt until a smooth batter forms.
2. Step 2: Lightly brush a baking sheet with 1 tbsp olive oil. Pour the batter onto the sheet, spreading it into a 1/4-inch thick layer.
3. Step 3: Bake for 20-25 minutes until golden and set, rotating the pan halfway through for even cooking.
4. Step 4: Let cool for 5 minutes, then cut into squares and serve warm with yogurt.