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Easy, healthy and filling savoury pancakes with added protein, these Turmeric Gram-Flour Pancakes with Avocado Salsa are versatile enough to be served at any meal or even as a snack. They’re also great for dipping in coconut yoghurt, served with chilli sauce or simply enjoy them plain.
For those mornings when savoury pancakes are all you can think about, this recipe is perfect. Pancakes are so easy to make and can be so healthy and filling. Made with peas, sweetcorn and super sprouts for extra protein, these pancakes are an especially great healthy breakfast.
Pancakes are versatile enough to be served at any meal, so you don’t just have to have these for breakfast. These Turmeric Gram-Flour Pancakes with Avocado Salsa work great as a mid-meal snack, so you can save some for later. Don’t forget to add the avocado salsa at the top of the pancakes.
For those who may be wondering, pudlas are Indian savoury crepes/pancakes made with chickpea flour and often veggies. By using gram flour, these pancakes are gluten free. You can also make them vegan by using coconut yoghurt instead of dairy yoghurt.
Other Recipes Like This…
For more savoury breakfast ideas, try my tasty Buckwheat Crepes with Grilled Veggies, my Breakfast Peas & Green Eggs Burritos, which can be made vegan by using tofu instead of eggs, and my nutritionally rich Vegan Chickpea Omelette.
Add gram flour to a mixing bowl.
Add yoghurt.
Add water until consistency is of pancake batter.
Add all the other ingredients and hand whisk.
Heat pancake pan and coat with very little rapeseed oil. 2mins is plenty for pan to heat - medium heat recommended.
Pour batter and cook on both sides.
Serve with some chilli sauce or if made mild for kids they sometimes like ketchup.
Mix avocado, fresh chopped tomatoes, chopped spring onions, red onions and ground peanuts.
Stir in the chopped coriander, green chillies and cumin powder.
Squeeze in the lemon juice and mix well.
Season with salt and pepper to taste.
Top the avocado salsa with the pancakes and serve.
