Gram Flour Pancakes with Tamarind Chutney

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

Light, fluffy pancakes made from chickpea flour, served with a tangy tamarind sauce for a perfect balance of earthy and sweet. This indian-inspired vegetarian (gluten-free) ready in about 35 minutes layers chickpea flour, water, baking 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 280 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 20 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 cup chickpea flour, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. Gradually add 3/4 cup water while whisking until smooth.
  2. Step 2: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat. Pour 1/4 cup batter per pancake and cook for 3-4 minutes per side until golden and crisp.
  3. Step 3: Simmer 2 tbsp tamarind paste, 1 tbsp brown sugar, and 1/4 cup water in a small saucepan for 3 minutes until thickened. Stir in 1/4 tsp cumin seeds and cook 1 minute more until fragrant.

Frequently asked questions

How long does Gram Flour Pancakes with Tamarind Chutney take to make?

Total time is about 35 minutes (15 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 Gram Flour Pancakes with Tamarind Chutney?

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 Gram Flour Pancakes with Tamarind Chutney?

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 Gram Flour Pancakes with Tamarind Chutney 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 Gram Flour Pancakes with Tamarind Chutney gluten-free?

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

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