Baked Chickpea Flour Pancakes with Green Chilies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light and fluffy pancakes made from chickpea flour, baked with fresh green chilies and herbs for a savory breakfast or snack. This indian (vegetarian) ready in about 40 minutes layers chickpea flour, water, finely chopped 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Baked Chickpea Flour Pancakes with Green Chilies take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Chickpea Flour Pancakes with Green Chilies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Chickpea Flour Pancakes with Green Chilies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Chickpea Flour Pancakes with Green Chilies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Chickpea Flour Pancakes with Green Chilies vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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