A quick healthy, vegan & delicious recipe you'll love!

Oct 14, 2022


This month on Fit Body Fresh Mind, Award Winning Chef Jackie Kearney has created 7 Healthy Vegan Street Food recipes as part of the launch of her new book Healthy Vegan Street Foods.

Today I wanted to share with you her recipe for a chickpea pancake, with an easy chilli sauce that be used as a relish on lots of other dishes. This south Indian/Sri Lankan style pancake is lightly spiced, incredibly nutritious with a low GI, high in fibre and protein, and naturally gluten free. Batter will keep in fridge for 3 days.

You can mix up the vegetables to your own preference or whatever tender vegetables are in season (try pea and leek in Spring; courgette & tomato in Summer; and Winter spinach is great with mushrooms). Serve with a big dollop of coconut yoghurt and some raw chilli sauce. The pancakes can be eaten hot or cold, and make a great brunch or on-the-go snack too.

Serves 2 / 10 mins prep / 10-15 mins cooking time

Pancake Ingredients:

  • 1 tsp garam masala or curry powder

  • 1⁄2 tsp turmeric powder

  • 100g gram flour/chickpea flour

  • 180ml warm water

  • 1⁄2 tsp gluten free baking powder (optional)

  • 1⁄2 tsp sea salt

  • Small handful of fresh coriander, finely chopped (optional)

  • 2 spring onions, finely sliced

  • 2-4 green chillies, finely sliced, or use 1⁄2-1 tsp dried red chillies, to taste

  • 1 tsp coconut oil

  • 3 mushrooms, any type, sliced

  • 10-12 cherry tomatoes, halved

  • 2 big spoonfuls of plain coconut yoghurt, to serve


  1. In a small or medium frying pan, add garam masala powder (or curry powder) plus turmeric powder if using. Place on medium-high heat. Toast gently until fragrant, taking care not to burn.
  2. Add the dry spices to a bowl with 100g gram/chickpea flour, salt and baking powder (if using). Whisk together and add 180ml warm water. Whisk until well blended and smooth. Add chopped coriander (if using), spring onions and chilli, mix well and set aside.
  3. Add 1⁄2 tsp of the coconut oil to the frying pan and place on medium high heat. Add the sliced mushrooms and saute for two minutes. Add cherry tomatoes to pan and pour over half of the gram flour batter to cover the vegetables.
  4. Turn down heat to medium and cook pancake for 3-4 minutes on one side before turning carefully and cook for another 3-4 minutes on the other side. The pancake should be light but firm to touch and cooked through.
  5. Place the cooked pancake on plate in warming oven and then repeat with remaining batter to make a second pancake, or store batter in fridge. Serve with big dollop of coconut yoghurt and raw chilli sauce.

To make the raw chilli sauce:

  • 1 large fresh tomato, roughly chopped
  • 2 fat garlic cloves
  • 1 large red chilli, roughly chopped (deseed for less heat), or 6-12 small chillies, for extra spicy sauce
  • 1 small red onion, or banana shallot, peeled & roughly chopped
  • 1⁄2 tsp sea salt
  • Juice of 1 fresh lime or lemon

Place all the ingredients in a blender and blitz to create a roughly blended mixture. Store in sterilised jar for up to 10 days in the fridge. Makes approx. 150-200ml/6-8 servings.

Exclusive recipe for Fit Body Fresh Mind Members by Jackie Kearney, author & chef www.thehungrygecko.com


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