Raise your hand if you like pancakes!! For a simple supper or savory brunch, everyone can enjoy these pancakes! So many people these days have a sensitivity to gluten or have celiac disease that it can be a challenge. Do add some rice or other gluten-free flour to lighten the batter a little, since besan by itself tends to be rather heavy. Pair them with yogurt salad or fresh mango chutney or salsa. They freeze well if cooled and individually wrapped.

Chickpea Flour Pancakes with Onion (vegan/gluten-free)

Besan Pooday

Yield: about 20 pancakes

4 cups chickpea flour besan

½ cup rice flour 

2 teaspoons salt

1½ teaspoons baking powder

4 inches mild green chile, minced (optional)

2 tablespoons cilantro, sliced

1 small/med. onion (2/3 cup), finely chopped

1 teaspoon toasted cumin seed (optional)

2 teaspoons ground, dried pomegranate seed anardhana (optional)

¼ cup canola oil, or coconut oil, or butter, melted

Thoroughly mix the salt and baking powder into the besan and rice flourif using. Add the chopped vegetables, mixing with a fork so that they are evenly distributed. Stir in about 2½-3 cups water in half cupfuls, mixing well after each addition. Let the batter rest for five minutes. Until it makes a loose batter.

Heat a griddle to 360 degrees or until a drop of water sizzles. Spray with nonstick spray and turn on the exhaust fan. Stir the batter again and pour into a container with a lip for easy pouring. Pour about a third of a cup of batter onto the griddle. Allow the pancake to brown on one side. Bubble holes will open. Then turn it over and brush lightly with melted oil or butter. Turn again and allow to brown. Brush that side with coconut oil or butter and turn one more time before serving.