Chickpea Pancakes with Coconut Mint Topping

Ingredients – for pancakes

  • 2c besan (chickpea flour)
  • 1/2tsp turmeric
  • chickpea pancake batter

    1 tsp hawaiin black sea salt (or lovely regular sea salt)

  • 1tsp baking soda
  • 1tbsp finely chopped green chilli
  • 3tbsp finely chopped fresh cilantro
  • 1/4c yoghurt
  • 1/2 – 3/4c water
  • 1tbsp lemon juice
  • 1/2c melted ghee

Ingredients – pancake fillings

  • 1/4c finely sliced red onion
  • 1/4c blanched peas
  • with toppings, sizzling in ghee

    1/4c blanched kernel corn

  • 1c wilted spinach
  • 1/4c diced tomato
  • avocado slices

Ingredients – coconut mint topping

  • 1c unsweetened dessicated coconut
  • 3tbsp crushed raw cashews
  • 1tbsp finely minced green chili
  • 1/2c plain yoghurt
  • 1c roughly chopped fresh mint leaves
  • 1/2tsp hawaiin black sea salt


Place besan in dry fry pan and dry-roast over low heat. Stir and roast until it gets slightly darker…about 5 minutes. Set aside.

For the topping: In a food processor puree the coconut, cashews and chili.  Add yoghurt, mint and salt. Pulse to incorporate the ingredients. Serve chilled or at room temperature.

For the pancakes: In a bowl combine besan, turmeric, salt, baking sodaq, chili and coriander.

Whisk yoghurt, water and lemon juice together. Add to dry flour mixture.  Combine to make a smooth batter.

Melt a couple of knobs of ghee in a nonstick pan over medium heat.  Allow to get hot.

By heaping spoonful of batter mixture, place 3 – 4 pancakes into the pan.  Allow to sizzle as you arrange fillings – your favourites or new adventures –  over the top.

Fry until golden, flip and fry an additional 3 minutes. Add more ghee as needed.

Serve hot with coconut mint topping.

Yumyumyum. Filling and satisfying when served as brunch on an early april sunday.