Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro
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 pairs chickpea flour (besan), water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
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
Instructions
- 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.
- 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.
- 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.
- Step 4: Repeat with remaining batter, adding more olive oil as needed for each pancake. Serve warm with yogurt or chutney.
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 cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gluten-Free Chickpea Flour Pancakes with Turmeric and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpea flour (besan) from drying out.
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.
