Savoury Indian Pancakes

While I loves me some pancakes drenched in maple syrup, these chickpea flour pancakes that my mum makes are one of my fav savoury breakfasts.

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Ingredients

• 130g (1 cup) chickpea flour

• 125g fat free greek yoghurt

• 2-3 spring onion chopped finely

• 1 tsp grated ginger

• 1 tsp crushed garlic

• Bunch of fresh coriander chopped finely

• Pinch of fenugreek (optional)

• Chilli powder (optional)

• Salt to taste

• Water as needed to thin the batter

• Your choice of oil for the pan

Method

1. Mix chickpea flour and yoghurt in a bowl.

2. Add in enough water to make a batter that you can pour. It shouldn’t be too runny or too thick.

3. Mix in spring onions, coriander, garlic, ginger, salt and spices.

4. Allow the batter to sit for a few hours.

5. When you’re ready to make the pancakes, heat a non-stick pan with a bit of oil and ladle in enough batter for the size of pancake you want. Don’t make them too thick or they won’t cook through.

6. Once bubbles start to form flip the pancake and let the other side cook for a few minutes.

7. Repeat until all the batter is used up.

Makes about 6 pancakes:

Macros per pancake: 101 calories, 2g fat, 13.3g carbs, 6.6 protein.