Recipe: Gluten-Free Savoury Protein Pancakes

Apr 2, 2014 | Ayurveda, Food

This recipe is an incredible breakfast option for vegetarians, vegans, and those who need to eat gluten free. The taste is both sweet and savoury, and can be served with a delicious chutney of your choice. The recipe is slightly adapted from my mentor, Dr Ajit, as he has offered it as a part of my certification training in Ayurveda.

Serves 2-3


– 1 slightly heaped cup of Besan Flour (just over 250 ml)

– 1 red or brown onion, chopped finely

– Salt to taste

– 1 tsp of Ajwain Seeds (You can get these from an Indian grocer)

– 1 tsp Cumin seeds

– 1/4 tsp ground Turmeric

– 1 small green chilli (omit in Summer, and for Pitta constitutions)

– 1 1/2 cups of water

– Ghee (or rice bran oil) for cooking

– Fresh Coriander (for garnish)

– Chutney of choice, to serve with pancakes


  1. In a large bowl, mix besan flour, onion, salt, ajwain, turmeric, and cumin seeds.
  2. Add water slowly, & mix well to make a batter, ensuring no lumps of flour remain.
  3. Heat tawa or non stick pan to medium heat, and drizzle on 1 teaspoon of ghee (or oil).
  4. Spoon 2-3 tbsp of batter onto pan and spread to make a pancake.
  5. Lightly cook for about 30 seconds or so.
  6. Flip over and cook on other side for 1⁄2 – 1 minute.
  7. Option to spoon a tiny little more oil or ghee on the sides of the pancake to make it crisp.
  8. Flip it one more time and cook for a few more seconds, either side.
  9. Serve hot with chutney and freshly chopped coriander (cilantro).

This recipe is great for a sluggish lymphatic system/water retention, diabetic cases, asthma, and bronchitis conditions. It is also wonderful for vegans and vegetarians, especially when they are not eating enough protein. Good for Kapha & Pitta constitutions and Kapha aggravations, these protein pancakes are best eaten in Winter and Spring.

Delicious to consume with a cup of home-made Ayurvedic Chai on the side!

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