This recipe is the Paleo version of Besan ki Omelette – which translates to “omelette made of chickpea flour.” This is a paleo recipe though, so I didn’t use garbanzo flour in the dish. This is also an egg-free and vegan recipe.
Growing up, my parents would make me besan ki omelette for breakfast or as a snack when I’d get home from school. I’d put some ketchup or green chutney in the middle and then roll it up. If you can make my 3-ingredient Paleo Naan, then you can definitely make this spicy Indian flatbread. This Paleo Besan ki Omelette is also known as besan puda or besan cheela/chilla and can be made with whatever veggies you’d like. Try it with tomatoes or mushrooms!
I like my pancakes to have slightly crispy edges and so I’m pretty liberal with oil/ghee. I absolutely love this little pancake – it makes for the perfect breakfast, snack, lunch or dinner.
A note on besan flour aka garbanzo or chickpea flour: While it is gluten free, it’s not “Paleo.” Mark’s Daily Apple says while legumes aren’t the worst thing in the world, they’re not ideal either. If you decide that you’re okay with eating chickpea flour, then see my notes in the recipe below. A word of caution though – if you use garbanzo flour, make sure it clearly states “gluten-free” on the package. If you have celiac disease, consider calling the company to find out how they avoid cross contamination – specifically ask if they have a separate mill. I have called a couple companies in the past and have been told they do not use a separate mill or that they don’t know if they use a separate mill (um, okay). I try to limit the amount of garbanzo flour that I eat, however, I realize that it’s a common flour used for gluten-free Indian cooking. If you’re going to eat it, this is the brand to buy.
If you’re interested in trying two other awesome Paleo savory pancake recipes, try these from my blogging friend, May: Vietnamese pancake and Japanese pancake. And if you want even more bread, check out my 100 Paleo Bread Recipes.Print
Savory Indian Pancake
- oil/fat of choice, use enough to shallow fry
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 cup Coconut Milk, canned and full fat
- 1 tsp salt, adjust to taste
- ½ tsp Kashmiri Chili Powder
- ¼ tsp Turmeric Powder
- ¼ tsp freshly ground black pepper
- ½ red onion, chopped
- 1 handful cilantro leaves, chopped
- 1 serrano pepper, minced (or adjust to taste)
- 1/2 inch ginger, grated
- Add almond flour, tapioca flour, coconut milk and spices to a bowl – mix together.
- Then, stir in the onion, cilantro, serrano pepper and ginger.
Fry the Pancakes!
- Heat a saute pan on low-medium heat, add enough oil/fat to coat your pan – then pour ¼ cup of batter onto pan. Spread the mixture out on your pan.
- Fry this for about 3-4 minutes per side – drizzle a bit more oil on top of the pancake before you flip it. (Stoves vary, so cook until both sides are golden brown).
- Repeat until batter is done – continue to add oil as needed.
- Eat with green chutney or paleo ketchup 🙂
I like my pancakes to have slightly crispy edges – if you want yours to be slightly crispy, just add more oil and shallow fry.
These do take awhile to fry, so try to use a large pan so that you can make a few at a time!
*If using garbanzo flour – leave out the almond flour, tapioca flour, and coconut milk. Add 1 cup garbanzo flour and then add water as needed for a pancake batter consistency.