Savoury Gluten-Free Pancakes

This simple, forgiving recipe takes under 30 minutes to prepare and is delicious to boot.  We discovered that gram flour (also known as besan - found in an Indian grocery store) is not only gluten free but also very low in the glycemic index.  Plagued by Gestational Diabetes in the last trimester of pregnancy, Tams was craving something… delicious - something that would not raise her blood sugar but would still satisfy her carb-filled fantasies.

Crisp on the outside, chewy on the inside, these pancakes are perfect for breakfast or lunch, serve with yogurt and sprinkling of cumin seeds (like we did), or with guacamole.

Trust us when we say, these pancakes will definitely satisfy.

Ingredients:

1 1/4 cup of gram flour

1 1/4 cup water

1/2 of a medium onion (finely chopped)

1/2 tsp cumin seeds

1/4 tsp paprika

1/2 tsp garam masala

Handful of coriander chopped

1/2 tsp salt (add more as per your taste) and pepper

4 tablespoons of grape seed oil or any oil of your choice

Preparation:

1. Add all ingredients to a mixing bowl.  

2. Add one cup of water - Whisk with a fork. Add more water as needed to thin out. The consistency should be runny - a little thinner than pancake batter.

3. Heat oil in a small to medium non stick pan.

4. Using a ladle, add 1 to 1 1/2 ladle of batter to the pan and swirl around pan until it evenly coats the entire surface of pan.

5. Sprinkle oil on the top part of the pancake before you flip.

6. Brown on both sides.  Repeat until batter done.

Makes about 4-6 pancakes depending on size of your pan.  Serve with Yogurt with toasted cumin seeds or guacamole.