Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Savory, spiced pancakes made from chickpea flour, turmeric, and fresh cilantro, perfect for a healthy gluten-free breakfast or snack. This Indian-inspired gluten-free recipe (vegetarian), ready in about 30 minutes, layers chickpea flour (besan), water, turmeric powder 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 150 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 (besan)
• 1 cup water
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1/4 cup chopped fresh cilantro
• 1 finely chopped (optional) green chili
• 1 tsp salt
• 2 tbsp for cooking olive oil

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

Instructions

1. Step 1: In a mixing bowl, combine 1 cup chickpea flour, 1 cup water, 1/2 tsp turmeric powder, 1 tsp cumin seeds, 1 tsp salt, 1/4 cup chopped fresh cilantro, and 1 finely chopped green chili (if using). Whisk until smooth batter forms with no lumps.
2. Step 2: Heat a non-stick skillet over medium heat and brush with 1 tbsp olive oil. Pour 1/4 cup batter into the skillet and spread gently to form a 6-inch pancake.
3. Step 3: Cook the pancake for 3-4 minutes until edges start to lift and bottom is golden brown. Flip carefully and cook the other side for 2-3 minutes until cooked through and golden.
4. Step 4: Repeat with remaining batter, adding more olive oil as needed for each pancake. Serve warm with yogurt or chutney.