Low glycemic high-protein pancakes

I’m exploring chickpea-flour (chana dal) pancake recipes. Chana dal is a legume that is one of the lowest glycemic index foods, and an excellent source of low fat, high quality protein. People with gluten sensitivity and/or blood sugar issues can safely eat chana dal pancakes instead of wheat flour recipes.

Here’s one recipe, from Madhur Jaffrey’s World of the East Vegetarian Cooking:

1 cup chickpea flour, firmly packed (available from Indian groceries as “Chana Flour”)

1/2 teaspoon salt

1/2 ground turmeric

1/8 to 1/4 teaspoon cayenne pepper

1/4 cup vegetable oil (or pam spray) to coat the skillet.

Sift flour into a bowl. Slowly add 1 cup water, 2 tablespoons at a time. Stir well with a wooden spoon, breaking the lumps. Add another 1/2 cup water, salt, turmeric, and cayenne. Stir to mix.

Pour and spread the batter thinly on a hot skillet. Cover hot skillet and let pancake cook for 7-8 minutes.

Serve with chutney or dipping sauce of your choice.