We love our pancakes. And we specially have biasness for the savoUry ones such as Mung Bean Pancakes,  Spinach & Ricotta Cheese Pancakes and these Spiced Pumpkin Pancakes. Besan ka Chila i.e. savoury chickpea pancake (Vegetarian/ Vegan Omelette) is another one on the savoury list that I have been eating and enjoying ever since I can remember. Yet, I don’t know why I never thought of making sweet chickpea pancakes!

Perhaps my love for all things savoury kept me too focussed to care about the sweet one. Isn’t that evident already since I started my blog post by confessing my undying love for savoury pancakes 😛 I learnt about what is ‘gluten free’ only after I started blogging. Interestingly, staple Indian diet, on an average has a lot many gluten free recipes. Indian dals (pulses) and grams are as frequent in the diet of an average Indian, as cheese or wine is to a French. It is just that it was after I started blogging, that I got to know that these fell into the gluten free category. So does rice and cornmeal. I am in awe of the wisdom of our ancestors who created such balanced meals that are healthy and easy on the tummy without compromising on the taste. Besan is one such ingredient which is extensively used in Indian diet. May that be for making batter for fritters, for vegan omelette (chila), besan ke gatte (chickpea flour dumpling curry), laddus or even soup! Basically, it is present in our breakfast, our main course, snacks and our dessert. It is consumed more during cold weather as it is said to provide warmth to the body.

We began having sweet pancakes not long ago. I started with the basic pancake recipe and when I saw that the family was enjoying the sweet version, I started adding stuff like desiccated coconut, zest, fruits, puree, etc to them and they lapped that up too. It was now time to make a shift from eggy pancakes to those without eggs. So an eggless recipe was whipped up which was immensely enjoyed by everyone. After my successful attempt at egg free pancakes, my ambition grew and took me into trying not just egg free but also gluten free pancake. Taking a cue from besan laddus, I whipped up the recipe for these gluten free pancakes. And here my friends, is that recipe. I hope you enjoy them as much as we did. The nutty chickpea flour tasted so much better than the regular flour (maida) and is also a healthy option! And they were light and fluffy. A recipe for keeps if I may dare say 🙂

1 C Besan (Chickpea Flour)

¼ C Almond meal (powdered almonds)

2½ tbsp Cocoa Powder

2 tbsp Caster Sugar (Or any sweetener of your choice)

¾ tsp Baking Powder

1 tsp Vanilla Extract

Zest of a large Orange

1 tbsp Flax seed meal (powdered flax seeds/ Alsi)

3 tbsp warm water

2 tbsp Oil

¾ C plus 1 tbsp Dairy (or Non Dairy) Milk

Start off the recipe by getting all ingredients ready. In a small bowl, mix the flaxmeal with water and keep it aside for 10 – 15 minutes for it to become glutinous. Keep the skillet on heat to get ready for cooking on medium heat.

Meanwhile, in a mixing bowl, whisk together besan, almond meal, cocoa powder, caster sugar and baking powder. In another mixing bowl whisk together the milk, oil and flax seed mix. (ensure to stir the flax seed mix before adding to the milk)

Stir in the orange zest and vanilla extract. Make a well inside the flour mix and pour in the liquid ingredients. Whisk to achieve a smooth consistency. (do not over mix)

Add very little oil or butter on the skillet and turn it over to remove excess oil. (I grease it with a cooking spray or brushing it with oil using a silicon brush)

Reduce the heat to medium low and pour one fourth cup of batter (do not spread it around) and cook till you see bubble rising on the top (approximately a minute or less, depending on how hot your skillet is).

Carefully flip and cook the other side for a few seconds or till it is done. Remove from the skillet. Continue this way with the rest of the batter.

Serve hot with the sauce or syrup of your choice. (We love to have it caramel syrup & chocolate syrup.) Enjoy!

Yield – 8 pancakes

Please do not forget to read the notes below…

Note: Do not add more than 2 tbsp sugar since the syrup will have sugar too. Note: I prefer zest of two oranges but my family prefers lesser amount. Adjust to taste. Thanks for visiting and see you soon again with another exciting recipe! Follow EASY FOOD SMITH to get regular updates, here: InstagramBloglovinFacebook, PinterestGoogle+

11 thoughts on “ORANGE & CHOCOLATE CHICKPEA FLOUR PANCAKES (Eggless/ Vegan/ Gluten free)

  1. I came to that last photo and just wanted to grab a fork and start eating. What a beautiful stack of pancakes. It’s hard to believe they are GF! Fabulous recipes!

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