chickpea flour pancakes with coconut and mint chutney


once again, surprising you all with my meal for today… completely different from the one i said i was going to cook. i was fully intending to cook the lentil loaf that i had linked to the meal plan post, but in the end we didn’t have many of the ingredients or much of the time required. so, i flicked through one of my favourite vegetarian recipe books and decided to make this recipe instead. it’s a little altered from the original, but you know the drill.

chickpea flour pancakes (makes about 12)



  • 2 cups chickpea flour
  • 1/2 tsp turmeric powder
  • pinch salt
  • 1 tsp bicarbonate of soda
  • 2 tsp organic chilli flakes
  • 1 tbs fresh coriander, chopped finely
  • 1/4 cup lite greek (or similar) yoghurt
  • 1 cup water
  • 3 tbsp lime/lemon juice
  • butter, ghee or oil for cooking
  • 1/2 cup fresh corn kernels
  • 1/2 cup chopped red capsicum
  • 1 tomato, diced into small pieces
  • black pepper, to season


  1. place the chickpea flour into a frying pan and roast on a mid-heat until fragrant.
  2. in a bowl combine chickpea flour, turmeric, salt, bicarb, chilli and coriander. whisk in yoghurt, water and lime juice. stir to create a smooth batter mixture.
  3. bring a small saucepan of water to the boil. add corn and capsicum and blanch for about 3 minutes. drain water and set aside.
  4. put desired butter/ghee/oil in a fry pan and turn the heat on to medium. spoon about 3 tablespoons of batter onto fry pan to create a small pancake. while the bottom of the pancake is cooking, sprinkle over corn, capsicum and tomato. crack some black pepper over the top also. when base is cooked well, flip the pancake over. when cooked, transfer to serving plate.
  5. repeat until all the mixture is used up. you can cook multiple pancakes at a time if your frying pan is big enough.
  6. serve with coconut and mint chutney and sliced cucumber (or any other greens you may desire)

coconut and mint chutney (makes 1 cup)


  • 1 cup desiccated coconut
  • 3 tbsp roasted cashews
  • 2 tsp organic chilli flakes
  • 1/2 cup lite greek (or similar) yoghurt
  • 1/2 fresh mint leaves, roughly chopped


  1. blend coconut, cashews and chilli in a blender. transfer to a bowl and stir through yoghurt and mint.

2 thoughts on “chickpea flour pancakes with coconut and mint chutney

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