Put the chickpea flour into a large mixing bowl. Slowly, add 9 ounces water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.

Smear a large, wide, non-stick frying-pan with 1 teaspoon of the oil and set over a low heat. When hot, stir the batter and pour about 2 ounces on to the center of the pan. Quickly tilt the pan in all directions as you would for a crepe, spreading the batter to make a 7 or 7 1/2 inch pancake.

Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another teaspoon of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates.

Repeat with the remaining batter. Always remember to stir the batter before you use it.


Not your ordinary pancake. This crepe-like creation has a spicy kick and a wild combination of savory flavors.

Mr Breakfast would like to thank brekkiebaby for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From mamansansgluten

Rating (out of 5):

This is the best new recipe I tried in my life!!! Thanks and it is gluten free, dairy free and egg-free!!!

Comment submitted: 1/25/2010 (#9544)

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