Recipes

Indian Savoury Pancakes With Chickpea Salad

Here’s a great recipe for Indian Savoury Pancakes With Chickpea Salad. You can prepare most of this in advance if you like, and then just reheat when ready to serve.

We love recipes like this (it’s from the 28 Day Weight Loss Challenge) as it gives you so many options to do a big cook up when you have some time, to take the stress out of dinner.

If you like the idea of pancakes you can just use them as you would wraps or tortillas and fill them with whatever you have on hand.

They would be great with leftover Bolognese or even just some grilled mushrooms and cheese.

Indian Savoury Pancakes With Chickpea Salad

Print Recipe
Indian Savoury Pancakes With Chickpea Salad
Indian-Pancakes
Course Main Dish
Servings
serves
Ingredients
  • 1/2 cup plain wholemeal flour
  • 2/3 cup reduced-fat milk of choice
  • 1 free range egg
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic peeled and diced
  • 1 tsp ground turmeric
  • 260 grams tinned chickpeas drained and rinsed
  • 4 cups baby spinach
  • 2 tbsp desiccated coconut
  • 1 carrot grated
Course Main Dish
Servings
serves
Ingredients
  • 1/2 cup plain wholemeal flour
  • 2/3 cup reduced-fat milk of choice
  • 1 free range egg
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic peeled and diced
  • 1 tsp ground turmeric
  • 260 grams tinned chickpeas drained and rinsed
  • 4 cups baby spinach
  • 2 tbsp desiccated coconut
  • 1 carrot grated
Indian-Pancakes
Instructions
Can Prepare These Steps In Advance If Preferred
  1. In a bowl mix together the flour, milk and egg. Combine well and set aside.
  2. Heat the oil over a medium-high heat in a frypan. Add the garlic, turmeric and drained chickpeas. Stir to combine and heat through, around 3-4 minutes. Remove from pan and allow to cool.
  3. Reheat frypan over medium-high heat and add in approximately 2 tablespoons of batter per pancake (you should be able to make approximately 8 pancakes).
  4. Cook until bubbles form on the surface (around 1-2 minutes) and then flip and cook on the other side for another minute or until golden. Repeat with remaining batter.
  5. If not serving immediately, allow to cool and then place the pancakes and chickpea mix in airtight containers in the fridge for up to 4 days.
On Serving Day
  1. When ready to serve, if serving from the fridge, reheat pancakes in the microwave for a few seconds to warm through.
  2. Serve two pancakes per serve. Top each with some spiced chickpeas, a little spinach, carrot and coconut and wrap up gently to eat.
Recipe Notes

262 calories per serve

Find out more about the great results you can expect if you join the 28 Day Weight Loss Challenge HERE.

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