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Ravneet Gill's Spiced Chickpea Pancakes with Plenish Coconut Milk

The perfect savoury pancakes do exist. A delicious mix of zesty flavours, crispy texture, and our creamy coconut milk makes for an incredible combination. Topped with fresh salsa, these pancakes make it easy to pack delicious veggies into your breakfast.

Ingredients (4 people)


  • 150 Besan, chickpea flour
  • 200ml Plenish Coconut MIlk
  • 2btsp Neutral oil
  • 1 Red onion, chopped
  • 100g Tomato, chopped
  • 10g Coriander, chopped
  • 1/4 tsp Ajwain
  • 1/2 tsp Turmeric
  • 1/4 tsp Red chilli powder
  • 1/2 tsp Salt
  • 1 tsp White pepper

Coriander, mint and peanut chutney:

  • 10g Roasted peanuts
  • 100g Fresh coriander
  • 12g Fresh mint
  • 2 Garlic cloves
  • 1 Green chilli
  • 3 tbsp Plant based yoghurt
  • 100ml Water
  • 2tbsp Lemon juice
  • 1 tsp Chaat masala
  • 1/4 tsp White pepper
  • 1 tsp Salt

Pancake Method:

  1. In a bowl combine all of the dry ingredients
  2. In a separate bowl combine the Plenish coconut milk and the oil
  3. In another bowl mix the chopped coriander, tomato and red onion
  4. Add the wet mix to the dry mix bowl and stir with a whisk
  5. Add in the chopped fresh ingredients and mix well
  6. Leave to sit for 30mins – 1 hour at room temperature
  7. Heat a small 6 inch frying pan with a little oil. Heat on medium
  8. Add a ladle of mixture to the pan, cook gently until bubbles appear on top
  9.  Flip the pancake and cook gently

Chutney Method:

  1. Blitz everything together

To serve:

  1. Serve with the chutney, a dollop of plant based yoghurt and chopped tomatoes.