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Savory Chickpea Flour Pancakes with Dairy-Free Yogurt Sauce

The Flexi Vegan
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • For the pancakes: 1 cup chickpea flour (also called gram or besan flour)
  • 3/4–1 cup water (start with 3/4 cup, add more as needed)
  • 1 tablespoon olive oil (plus more for the pan)
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric (optional, for color and warmth)
  • 1/4 teaspoon baking powder (optional, for extra lift)
  • 1 packed cup fresh spinach, roughly chopped
  • 1/2 cup cherry tomatoes, halved or quartered
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 tablespoons scallions or red onion, finely sliced (optional)
  • Freshly ground black pepper, to taste
  • For the dairy-free yogurt sauce: 1/2 cup plain unsweetened dairy-free yogurt (coconut, almond, or soy)
  • 1–2 teaspoons lemon juice
  • 1 small garlic clove, grated or very finely minced
  • 1 tablespoon extra-virgin olive oil (optional for richness)
  • Pinch of salt and black pepper
  • 1 tablespoon chopped fresh dill or mint (optional but great)
  • To serve: Extra herbs, lemon wedges, chili flakes, and a drizzle of olive oil (optional)

Instructions
 

  • Make the sauce: In a small bowl, mix yogurt, lemon juice, garlic, olive oil, salt, pepper, and herbs. Adjust acidity with extra lemon if you like. Chill while you cook.
  • Whisk the batter: In a medium bowl, whisk chickpea flour, salt, cumin, turmeric, and baking powder. Slowly whisk in 3/4 cup water and 1 tablespoon olive oil until smooth. The batter should be pourable, like thick cream. Add a splash more water if too thick.
  • Fold in the greens: Stir in spinach, tomatoes, herbs, and scallions. Season with black pepper. Let the batter rest 5 minutes to hydrate.
  • Heat the pan: Warm a nonstick or well-seasoned skillet over medium heat with a light film of oil. Make sure it’s hot but not smoking.
  • Cook the pancakes: Pour 1/4–1/3 cup batter per pancake. Spread gently into a small round. Cook 2–3 minutes until edges set and the bottom is golden. Flip carefully and cook 1–2 minutes more.
  • Repeat: Add a touch more oil between batches if needed. Keep finished pancakes warm on a plate loosely covered with a towel.
  • Serve: Spoon over the yogurt sauce. Finish with extra herbs, a squeeze of lemon, chili flakes, and a drizzle of olive oil if you like.