Sometimes, cereal, granola, pancakes, waffles and fruit become all too sweet in the morning for me. I grew up in India, raised in a culture where breakfast is predominantly savoury. And of all the things we had, my grandmother’s Glutenfree Chickpea Pancakes were my favourite.

On rare Saturday mornings when the regular breakfast did not sate us enough, my grandmother would whip up a batch of these chickpea pancakes as a second breakfast or ‘elevenses’ as you will. My little brother and I would wait out turn as we devoured one, two and sometimes even three in one sitting, effectively ruining our appetites for lunch.

Sadly, these are not vegan. I wish it was, but there’s something about the egg that makes it beautifully rich, fragrant and creamy! And I would have this no other way.

The best part about these pancakes is you can treat them completely unceremoniously by just throwing everything into a bowl and pretending to work it with a whisk. Whatever you do, it’ll still come out just right.

See those bubbles? That’s the egg and the baking soda. We like that. Keep that.

Pour about 1/3 of the batter into a hot pan. Spray or drizzle just a little oil, cover and cook until the top sets and the bottom is golden brown. Flip and cook just for a couple minutes more.

Repeat with the remaining batter and you are done! Savoury pancakes, gluten free, full of protein to kick-start you into a bright new day! Enjoy the brief respite and welcome change from your usual sugary sweet breakfasts.

Now I’ve come to love having these with a bit of Tomato Thokku or Spicy Idly podi (lentil powder) mixed with sesame oil. But as a child, I had these just as is, and it was just perfect!

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.