Gluten-Free Savory Pancakes are a family favorite that is known for its earthy flavor that comes from chickpea flour, rice flour, herbs, and spices. These vegan and healthy\ pancakes are delicious and filling! Ideal for pairing with your preferred relish or chutney!

 

If you’re looking for a quick and easy breakfast or snack that’s packed with protein and flavor, then look no further than these gluten-free pancakes. Made with a blend of gram flour (also known as chickpea flour) and rice flour, these pancakes are gluten-free and vegan-friendly. They’re also incredibly versatile, so you can customize them with your favorite spices and toppings. So, let’s get started and whip up a batch of these delicious and nutritious pancakes!

Also see Carrot Cake Pancakes, Blueberry Pancakes, Vegan Oatmeal Banana Pancakes, and Buckwheat Pancakes.

Close up image of gluten free vegan savory pancakes on black plate

Why You’ll Love These Pancakes?

  • They make a fantastic snack or breakfast.
  • They’re both gluten-free and vegan.
  • They’re incredibly simple to prepare and need no special preparation.
  • A great method to utilize a variety of vegetables.
  • They’re suitable for kids.
  • They’re delicious, filling, and easy on the digestive system.
  • Excellent for brunch, breakfast, or even a nighttime snack.

Nutrition of Chickpea Flour

100g of chickpea flour includes 22.4 g of protein, 57.8 g of carbohydrates, and 10.8 g of fiber, according to the USDA food composition database.

Gram flour, like other legumes, is high in plant-based proteins and fiber, which aid in metabolism, making you feel fuller, controlling your weight, and preventing heart disease.

Gram flour’s reduced glycemic index helps to regulate blood sugar levels.

Additionally, gram flour has high levels of many minerals that are good for the heart, including phosphorus, folate, thiamine, zinc, magnesium, and potassium. Folate is important for pregnant women.

Benefits of Rice Flour

You’ve seen that rice and, by extension, rice flour, are gluten-free and can be used in place of wheat flour in many dishes.

Like most grains, rice is packed with nutrients. It contains both protein and a small quantity of fiber. Selenium, niacin, phosphorus, copper, vitamin E, and calcium are also present in respectable quantities. Your immunity can be strengthened by whole grain products in particular because they contain important minerals like zinc and magnesium.

It includes choline, a substance that can defend your liver against harm, including cancer. Rice phytic acid is extracted and used in skin care products to address pigmentation and acne.

ingredients for savory pancakes

Required Ingredients

The ingredients you’ll need for making these gram flour and rice Pancakes at home are listed below.

  • Gram flour (chickpea flour): This is the most important component in this pancake recipe. Be sure to use freshly ground gram flour. You can readily find it on Amazon or at the closest Indian grocery store.
  • Rice flour: You can add 1 cup of rice flour to get a crispy pancake.
  • Water: Water is used in the mixture to make a smooth batter. The mixture can be made without eggs or curd.
  • Avocado oil: In order to make these pancakes. Olive oil or another veggie oil of your preference will do just fine. 

Stuffing:

  • Cabbage: You need a round white cabbage or green cabbage. Choose a small and compact head of cabbage (tight, with no loose leaves) that feels heavy for its size.
  • Carrot: Fresh carrots in season taste fantastic in this pancake dish.
  • Onion: The flavor of onion is slightly sweet but savory. You can use white, yellow, or red onions in this pancake recipe, however, I like yellow onions.
  • Cilantro: A lot of fresh, earthy taste comes from finely chopped cilantro.
  • Salt: I use sea salt but any natural salt is great
  • Cumin powder: Adds a nice aroma and taste.
  • Paprika powder: The flavor of paprika is sweet and spicy. It’s a great way to add some smokiness and heat to your dishes.

How To Make Stuffed Chickpea Flour And Rice Pancakes?

  1. In a large mixing bowl, whisk together the chickpea flour, and rice flour.
  2. Slowly pour in the water, whisking constantly, until a smooth batter forms. The batter should be thick but pourable. If it’s too thick, add a little more water.
  3. Mix together all the stuffing ingredients in a mixing bowl. Set aside.
  4. Heat a non-stick skillet over medium-high heat. Once hot, add a teaspoon of vegetable oil and swirl to coat the pan.
  5. Using a ladle or measuring cup, pour a scoop of batter onto the skillet. Use the back of the ladle or a spatula to spread the batter into a thin, even layer.
  6. Cook the pancake for 2-3 minutes on one side, or until the edges start to brown and the surface is set.
  7. Flip the pancake using a spatula and cook for another 1-2 minutes on the other side, or until golden brown.
  8. Now add the stuffing and fold the pancake.
  9. Repeat with the remaining batter, adding more oil to the pan as needed.
  10.  Enjoy your delicious and nutritious gram flour and rice pancakes!

Serving Suggestions

Serve the pancakes hot, topped with your favorite toppings such as chopped fresh herbs, sliced avocado, or a drizzle of hot sauce.

Storage Suggestions

Make advance: The gram and rice flour pancake batter can be made ahead of time and kept in the refrigerator for one or two days. When it’s time to make the pancake, mix the batter thoroughly before adding the onions, carrots, cabbage, and cilantro. I suggest making the batter fresh because it only takes about 10 minutes.

Refrigerate: The ideal way to enjoy pancakes is fresh, but you can store any leftovers in the refrigerator for up to two or three days in an airtight container. If you have any extra batter with onions and veggies, you can put it in the fridge for up to 1 day.

Frozen: The gram flour and rice pancake can be stored for up to a month or two in an airtight container or ziplock bag.

Reheat: Before serving, reheat them in the oven or on a griddle/tawa. If the pancakes were frozen, defrost them overnight in the refrigerator and reheat them before serving them in the microwave or on the stovetop.

Expert Tips

  • Batter consistency: For perfectly crispy pancakes, the batter’s consistency should be just right.—neither too dense nor too runny. The mixture should be of pouring consistency, so if the batter is too thick, add a bit more water. Some veggies also release water. Adjust accordingly.
  • It is crucial to keep in mind that a Tawa or pan shouldn’t be overheated because that prevents the batter from spreading properly, and causing it to stick to the pan.
  • Using Tawa/skillet: If the tawa or skillet is very hot, turn off the heat, sprinkle some water on it to cool it, wait for it to start evaporating, and then distribute the batter.
  • If you don’t want to use oil you can omit it, but use a nonstick pan. A little oil makes it crispier and improves the taste.
  • Always use freshly ground gram flour rather than stale versions. After a few months of grinding, gram flour starts to get bitter.
  • Use finely chopped or shredded vegetables; otherwise, folding the pancakes will be difficult.
  • Leavening Agents: You can make light and soft pancakes by adding a pinch of baking soda or half a teaspoon of baking powder to the batter.
  • Level of spice: If preparing for children, reduce the spices. Depending on how spicy you like it, adjust the spices.

Variations

  • Vegetable pancake: Depending on what I have in the I like to add grated beetroot, zucchini, and finely chopped green bell paper to the batter instead of stuffing.
  • Spinach pancake: To make a spinach chili, add a ton of spinach purée or spinach chopped finely. If you are including purée, adjust the water.
  • Methi pancake: I love the flavor of combined methi and besan. A lot of taste is provided by finely chopped methi leaves.
  • Cheesy pancake: After cooking, add shredded vegan cheese to the pancakes. Fold the pancake in half. This variation is popular among children.

Frequently Asked Questions

Can Gluten-Free Savory Pancakes Be Eaten For Supper?

Gram flour and rice, the main ingredient in these pancakes, is a source of protein, fiber, and important minerals. They are appropriate for a light supper. Keep a salad or soup dish ready to accompany it.

What Can You Use Instead Of Besan For Pancakes?

You can make pancakes with a range of ingredients. The gram pancake, however, is among the simplest because it requires no prior making. Moong dal,  green split pea flour, buckwheat flour, and other ingredients can be used in place of besan if you don’t have any on hand.

Is Gram Pancake Good For Weight Loss?

Yes, gram flour can help you lose weight because it is a healthy alternative to popular flour like whole wheat and maida. It functions best as a wheat flour substitute that is also gluten-free while keeping a high nutritional value.

What Else Can I Make With Chickpea (Gram) Flour?

Here are some suggestions if you purchased a bag of gram flour to make these pancakes and are wondering what to do with the remainder:

Overlay gluten-free vegan savory pancakes on black plate on a beige background

Please let me know if you try this flavorful Gram Flour And Rice Pancakes recipe! Rate it and leave a review below. In case you have any suggestions or corrections, please let me know.

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Gluten-Free Savory Pancakes on a black plate on white background

Gluten-Free Savory Pancakes

Gluten-Free Savory Pancakes are a family favorite that is known for its earthy flavor that comes from chickpea flour, rice flour, herbs, and spices. These vegan and healthy pancakes are delicious and filling! Ideal for pairing with your preferred relish or chutney!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: Gluten-Free Savory Pancakes
Prep Time: 10 minutes
Cook Time: 24 minutes
Servings: 4 servings
Calories: 314kcal

Ingredients

  • 1 cup gram flour chickpea flour
  • 1 cup rice flour
  • 1 1/4 cups water
  • 1 tablespoon vegetable oil
  • Stuffing:
  • 1/2 cup shredded cabbage
  • 1/2 cup thinly sliced carrot
  • 1 small onion chopped
  • 1 tablespoon cilantro chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika powder

Instructions

  • In a large mixing bowl, whisk together the gram flour, rice flour.
  • Slowly pour in the water, whisking constantly, until a smooth batter forms. The batter should be thick but pourable. If it’s too thick, add a little more water.
  • Heat a non-stick skillet over medium-high heat. Once hot, add a teaspoon of vegetable oil and swirl to coat the pan.
  • Using a ladle or measuring cup, pour a scoop of batter onto the skillet. Use the back of the ladle or a spatula to spread the batter into a thin, even layer.
  • Cook the pancake for 2-3 minutes on one side, or until the edges start to brown and the surface is set.
  • Flip the pancake using a spatula and cook for another 1-2 minutes on the other side, or until golden brown.
  • Now add the stuffing and fold the pancake.
  • Repeat with the remaining batter, adding more oil to the pan as needed.
  • Serve the pancakes hot, topped with your favorite toppings such as chopped fresh herbs, sliced avocado, or a drizzle of hot sauce.

Nutrition

Calories: 314kcal | Carbohydrates: 54g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 328mg | Potassium: 401mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2827IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg