Savoury Pancakes

Name: Savoury Pancakes
Total time: 30 min
Ingredients: ½ teaspoon sea salt; ½ teaspoon baking powder or 2 tablespoons aquafaba; 1 teaspoon dried oregano; ½ teaspoon ground turmeric; 400 ml/14 fl oz/1⅔ cups water (you may need more or less); Rapeseed/canola oil, for frying; ½ teaspoon baking powder or 2 tablespoons aquafaba; black pepper; Small handful of fresh parsley or coriander/cilantro (optional); 200 g/1 oz/1½ cups chickpea/gram flour; 200 g/1 oz/1½ cups chickpea/gram flour; Small handful of fresh parsley or coriander/cilantro (optional); Small handful of fresh parsley or coriander/cilantro (optional); Rapeseed/canola oil, for frying

Preparation info

Serves:
4
(makes 4 large or 8 smaller pancakes)

Difficulty
Easy
Ready in
30 min

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

Ingredients

Small handful of fresh parsley or coriander/cilantro (optional)
200 g/1 oz/

Main course
Gluten-free
Vegan

Method

Finely chop the fresh herbs if using, then add all the ingredients – except the water and oil – into a large mixing bowl, adding black pepper to taste.
Add half the water and mix well – it should be quite thick. Slowly add more water, a little at a time, ensuring you mix as you do, so that it forms a not too thick or too thin batter. Batter is fickle, so you ma