These chickpea flour pancakes, also known as besan chilla or cheela, are a savory twist on the classic pancake. Made with simple ingredients like chickpea flour, spices, and vegetables, they bring together the comforting warmth of Indian flavors with the convenience of a quick and healthy meal.

Why You’ll Love This Recipe

I love making these pancakes because they’re high in protein, naturally gluten-free, and completely vegan. They come together in just minutes, making them perfect for breakfast, lunch, or dinner. I enjoy pairing them with chutneys, yogurt dips, or even a simple hummus. The aroma of turmeric and chili makes the kitchen smell incredible, and the thin, crispy edges remind me of traditional street food in India. I also appreciate how versatile they are—I can throw in any leftover veggies and they always taste amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup chickpea flour (besan/garbanzo flour)
½ cup water
½ teaspoon turmeric
Salt and pepper to taste
¼ teaspoon chili flakes (optional)
1 spring onion, finely diced
1 teaspoon olive oil (or ghee if not vegan)

Topping suggestions:
¼ bell pepper, diced
¼ cup peas
1 tablespoon hummus

Directions

1. I start by adding chickpea flour, water, turmeric, salt, pepper, and chili flakes into a mixing bowl and blend until smooth. I let the batter rest for a few minutes while heating oil in a non-stick pan.

2. I stir in the finely diced spring onions.

3. Once the pan is hot, I pour in the batter, spreading it thin to form a pancake.

4. I cook it for about 4 minutes until it starts to firm up.

5. Using a large spatula, I carefully flip the pancake and let it cook for another 2–3 minutes.

6. I top it with peas, bell pepper, or hummus, and enjoy immediately.

Servings and timing

This recipe makes 1 serving (1 pancake).
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

I like to change things up by adding grated zucchini, spinach, or mushrooms into the batter. For extra spice, I sometimes use fresh green chilies instead of chili flakes. If I want a richer flavor, I cook the pancakes in ghee instead of olive oil. And when I crave a hearty meal, I make several pancakes and layer them with avocado, guacamole, or chutneys.

Storage/Reheating

I usually eat these fresh, but I’ve found that the batter can be made ahead and kept in the fridge for up to 24 hours. The cooked pancakes can also be stored in the refrigerator for up to 3 days. To reheat, I simply warm them in a pan for a couple of minutes on each side. They can also be frozen for up to a month—just separate them with parchment paper and thaw before reheating.

FAQs

Can I make these pancakes without oil?

Yes, I can make them in a good non-stick pan without oil, but I find a little oil helps with flavor and texture.

What’s the best flour substitute if I don’t have chickpea flour?

I sometimes use lentil flour or split pea flour, but the unique nutty flavor of chickpea flour is hard to replace.

Can I double or triple the recipe?

Absolutely. I often double or quadruple the recipe when cooking for more than one person.

Are these pancakes kid-friendly?

Yes, I make them without chili flakes when serving to kids, and they enjoy them with yogurt or mild dips.

Can I serve these cold?

I prefer them hot, but they can be eaten cold as a wrap or folded around fillings for a quick snack.

Conclusion

These chickpea flour pancakes (besan chilla/cheela) are one of my favorite quick meals. They’re wholesome, flavorful, and endlessly customizable. Whether I eat them plain with chutney or stuffed with veggies, they always feel satisfying and nourishing. If I want a meal that’s easy yet exciting, this recipe is one I return to again and again.