Gluten Free Pancakes with Chickpea Flour and Tofu Curry

Oriental pancakes made from chickpea flour served with curry tofu is an excellent idea for a healthy lunch, breakfast, or dinner. Curry tofu contains raisins - raisins provide sweetness, where curry spiciness and unique taste and aroma. The lime juice and coriander give a hint of the freshness and lighntess.

The main ingredient of pancake stuffing is tofu. Tofu contains complementary proteins ( all essential amino acids), minerals such as zinc ( which strengthen the immune system), calcium ( build bones) , iron ( necesery for red blood cells production) as well as group B vitamins ( vitamins that participate in energy production) .

Soy products do not have to be consumed only by vegans and vegetarians. It has been observed that consuming soy products with a diet low in saturated fatty acids may reduce "bad" cholesterol LDL. Due to these properties, it is recommended to include soy products with the TLC diet (Therapeutic Lifestyle Changes Diet - a diet for people with hyperlipidemia aimed to normalize the lipid profile through dietary changes and active lifestyle). Soy products, including tofu, are recommended for healthy population as a high-quality meat replacement.

Recipe for Chickpea Flour Pancakes:

1 cup (90 gram) chickpea flour

1 cup of water

Scallion (chopped into small cubes)


Chili flakes

Mix all ingredients; then fry the pancakes in a slightly heated pan with a little olive oil.

Tofu filling:

Peppers (red, green and yellow)


Curry ( dry spice)

Dried raisins or cranberries (soaked in water for 10 minutes)

Salt and pepper

Fresh Coriander

Lime juice

+ lettuce mix (placed on the bottom)

+ optional goat or feta cheese

Cutted tofu season with curry spice. Then fry in an olive oil. After about 5 minutes, add chopped paprika, fresh coriander, raisins, lime juice, salt and pepper. Lightly fry for about 5 minutes.

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