Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro

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

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 (gluten free, 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 150 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro take to make?

Total time is about 30 minutes (10 min prep + 20 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 Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro?

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 Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro?

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 Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro 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 Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro gluten free?

Yes — this recipe is tagged gluten free, 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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