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Chickpea Savoury Pancake

With the recent arrival of Baby V, it's been a little busier than normal around here. This is something Walker has been making for me to keep me well nourished!
Sep 21, 2015 | Walker Jordan

With the recent arrival of Baby V , it's been a little busier than normal around here.

Joy, Vienna and myself are still getting used to everything, so it goes without saying that we've had to make a few adjustments to our day to day routine. One of those changes means that I'm doing most of the cooking, so while Joy's feeding Vienna, I'm feeding Joy.

While Joy is the pro in the family, I definitely enjoy cooking and having grown up around the restaurant business, I've picked up a thing or two along the way. So when I have the chance to take over the kitchen for a little while, it's something I genuinely enjoy.

One of the strategies we’ve been using to help manage our new schedules is batch cooking meals that we can eat the next day again for lunch or dinner. These chickpea turmeric pancakes are perfect if you’re looking for a main or a side to last a day or two. The inspiration for these pancakes came from some amazing spices that Joy came across - Earthy Spices turmeric and garam masala and the lovely lady Anuja who created them. These spices are organic, incredibly flavourful and a nutrition powerhouse. Here’s a few reasons why (or at least what Joy tells me):


  • Curcumin is the active plant medicine in turmeric and what gives its anti-inflammatory power and golden colour.
  • Curcumin works by blocking the release of enzymes that produce an inflammatory response.
  • Has been shown to be comparable to potent drugs hydrocortisone and phenylbutazone as well as over-the-counter anti-inflammatory agents such as Motrin.
  • Turmeric is a beauty superfood is because it enhances detoxification of the liver.


  • Garam masala is a blend of Indian and Asian spices, although there is no single recipe.
  • Has been used in Ayurvedic medicine to heal the body.
  • Relieves gas, heart burn, and soothes upset stomach.
  • Balances blood-sugar levels.

I made a really simple sheep’s milk yogurt, cucumber and garlic sauce to go with it. 

The secret to these pancakes are high quality spices. We have a cupboard full of spices, but wow, the Earthy Spices were potent!

Mains & Sides
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  • 2 cups chickpea flour
  • 1 cup baby spinach or kale (finely chopped)
  • 1/2 cup sheep or goat's milk yogurt*
  • 1 1/2 cups water
  • 1 tsp pink Himalayan salt
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp clarified butter or coconut oil
  • 1 small red onion, finely chopped (optional)
  • 1 chopped green chilli to increase heat (optional)
Cucumber Yogurt Sauce
  • 1/4 cucumber
  • 1 small garlic clove
  • 1/2 cup of sheep's milk yogurt
  1. Put the chickpea flour in a mixing-bowl. Add salt, turmeric, garam masala and mix the dry ingredients. Add the chopped greens, onions, water and yogurt and whisk till you get a smooth, loose batter.
  2. Heat a non stick griddle/pan. Put the clarified butter/oil and grease the griddle.
  3. Pour a ladle full of batter onto the heated griddle and, using the back of the ladle, spread it thinly.
  4. When the underside becomes golden, loosen the pancake with a spatula and flip. Continue cooking the other side until both sides are golden.
  5. Serve hot.


*original recipe calls for greek yogurt
Serves 4.

There you have it – delicious savoury chickpea pancakes! These are a breeze to warm up the next day in the toaster or oven. Enjoy them as a main with a side salad or roasted veggies.

Looking for more ideas how to use these great spices? Try some of these recipes:

Chat soon!

Suzanne Maltman   •   September 22, 2015

Those look delicious!! I make organic mashed soybean-rice patties with grated carrot, zucchini, green onion, garlic & ginger spiked with hot peppers, and lots of mint, cilantro and parsley, then topped with garam masala... they are scrumptious. From Madhur Jaffrey's International Vegetarian Cookbook. Highly addictive!

Kate McDonald Walker   •   September 23, 2015

Deborah Moore   •   September 23, 2015

Can other veggies be substituted for kale or spinach in the interests of using up veggies in the fridge e.g. zucchini, carrot? I just wasn't sure if zucchini especially would be too watery?

Kate McDonald Walker   •   September 24, 2015

Melissandre   •   September 23, 2015

Hi, thaïs looks yummy. Would u have a y suggestion for dairy free recepie. Thanks!

Kate McDonald Walker   •   September 24, 2015

Joanne   •   September 30, 2015

Tried the recipe. Delicious! Thanks.

Kate McDonald Walker   •   October 1, 2015

Maura   •   October 7, 2015

It's a shame you don't have a donate button! I'd without a doubt donate to this superb blog! I guess for now i'll settle for bookmarking and adding your RSS feed to my Google account. I look forward to new updates and will share this website with my Facebook group. Talk soon!


Nora   •   October 8, 2015

I made the pancakes for dinner last night, half the batch plain and the other half with chopped Swiss chard instead of spinach. We had them alongside a simple root veggie curry and the leftovers for lunch today - so good! Even my momentarily picky toddler gobbled them up. Thanks for the delicious recipe!


Olga   •   May 25, 2016

Great recipe! Do you use organic sheep's/goat's milk yogurt? I can't find organic sheep's yogurt anywhere.

Heather Allen   •   May 25, 2016

Kim   •   August 4, 2016

Where can I buy the earthy spice combo mentioned? Thanks for your time


Pun   •   September 14, 2016

Made these after viewing Joy's Instagram story - so delicious! I used almond milk instead of yogurt and didn't make the sauce and it was still delightful. Made a batch to last the week for quick dinners. Thank you for sharing!

Joy McCarthy   •   September 16, 2016

Kate   •   March 5, 2018

Just wondering about how you put together the cucumber yogurt sauce? Do you use a food processor?

Rachel Molenda   •   March 6, 2018

Azza   •   November 24, 2020

Hi, Can I use non dairy milk for the pancakes? My baby's challenging diet is diary and gluten free :(

Joy McCarthy   •   November 24, 2020
Azza   •   November 24, 2020

Barbra Gilbert   •   May 5, 2024

Delicious!! Can you freeze these?

Joy McCarthy   •   May 7, 2024

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