Golden Chickpea Flour Pancakes With Spiced Tomato Chutney Recipe

About this recipe

Golden Chickpea Flour Pancakes with Spiced Tomato Chutney is an irresistible vegetarian breakfast inspired by Indian flavors. These savory pancakes, made with nutrient-rich chickpea flour and fresh grated carrots, are cooked to golden perfection and topped with Eatlean Protein Cheese for a protein-packed start to your day. Paired with a tangy and aromatic spiced tomato chutney, this dish is a balance of taste and nutrition. The cucumber slices on the side add a refreshing crunch, completing the plate beautifully. With 38g of protein and plenty of fiber, this breakfast is perfect for fueling your busy mornings or enjoying a leisurely weekend brunch. The recipe is quick and satisfying, suitable for intermediate-level home cooks, and can be made in under an hour.

Ingredients

• NaN Trs Gram Flour
• NaN Trs Haldi Powder Turmeric
• - Jalpur Cumin Seeds
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 375G Laziza Complete Haleem Spices, Pulses & Grains Mix 375G
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml
• 180G Eatlean Protein Cheese Grated
• 50G Black Garlic Cloves, 50G

Instructions

1. 1. Mix chickpea flour, water, turmeric, cumin seeds, and salt in a bowl to create a smooth batter.
2. 2. Peel and grate the carrots, then fold them gently into the batter for added texture and nutrients.
3. 3. Heat a non-stick pan over medium heat, add a drizzle of olive oil, and pour a ladle of batter to form a pancake.
4. 4. Cook the pancake for 2-3 minutes on each side until golden and slightly crispy, then repeat with the remaining batter.
5. 5. Chop tomatoes and garlic finely, then sauté them in a pan with olive oil until softened and aromatic.
6. 6. Add Spice Kitchen Curry Blend Trio and a pinch of salt to the tomato mixture, stirring well to create the chutney.
7. 7. Squeeze lemon juice into the chutney and simmer for 2 minutes to balance the flavors.
8. 8. Slice the cucumber thinly and set aside as a refreshing accompaniment to the dish.
9. 9. Serve the warm chickpea flour pancakes topped with grated protein cheese and a generous spoonful of spiced tomato chutney.
10. 10. Add cucumber slices on the side for crunch and freshness, then garnish with a sprinkle of black pepper before serving.