Gram flour remains an underrated pantry item.

In another post I had used it to make arrow-root bhajias,but I got a moment of inspiration when a crepe craving kicked in and I decided to make crepes with the flour.

The resulting pancake is denser than a crepe and by adding the eggs it softened it up,though you can still choose to omit them and have a crisper pancake.

Bein a protein rich food as well as being a good source of iron and fibre I decided to substitute half the flour in  my pancake recipe with gram flour and it turned out A.M.A.Z.I.N.G.

That is the only way to describe what I ate.

The batter can also be used to make mini pancakes when you shallow fry a tablespoon of the batter ,they make for great appetizers and finger foods especially for cocktails.

They are best served while still hot/warm.

Without further ado here is the recipe,you have to try it to believe me.


1/2 cup wheat flour

1/2 cup gram flour

2 tablespoons finely chopped red onion/finely chopped coriander

1/2 teaspoon salt

1 teaspoon vanilla essence

2 table-spoons extra virgin olive oil

Vegetable oil for frying


1.Start by soaking the chopped onions in a small bowl  with salted water for 30 minutes then drain and set aside

2.In your blender or in a mixing bowl,pour the flour,salt,milk,olive oil  and eggs and either blend or whisk together.

3.Add the onions and refrigerate overnight or for an hour before frying the pancakes.

4.Heat a heavy pan/girdle and pout about a tablespoon of oil then spoon the batter using a large serving spoon and swirl it round till it forms a thin pancake on the pan.

5.Cook for 3-5 minutes till underside of pancake is brown and the edges start curling upwards then flip it over .Let it cook for 2-3 minutes till its brown then transfer to a platter lined with paper towels.

6.Repeat the above step with the remaining batter that makes about 6 pancakes.

7.Serve them while still hot/warm.