Leek + Coriander Protein Pancakes From Jes Chev


I am so excited to have Ayurvedic Chef and Consultant from Bondi Beach, Jes Chev share one of her amazing recipes with me. 

Jes and I study with the same teachers in India where I have witnessed first-hand her passion, dedication and love for Ayurveda, particularly the cooking and nutritional components.

Fortunately for us all, she knows how to work the kitchen with a natural flare for combining the rich flavours of Ayurveda and making them relevant in the western world. 

Here she puts a fun twist on besan pancakes:


PREP TIME - 10 minutes

COOKING TIME - 5-10 minutes


  • 1 cup Besan Flour 

  • 1/2 cup Leek 

  • nice handful fresh coriander stalks

  • 1/2 zucchini grated

  • 2 tsp Cumin Seeds

  • 1 tsp Ajwain seeds 

  • 1/4 tsp of turmeric 

  • 1 tsp of cumin powder

  • 1 tsp salt 

  • 1-2 cup water

  • oil/ghee for cooking

  • Lemon/coriander to garnish


  1. In a large bowl mix flour, leek, freshly chopped coriander, cumin & ajwain seeds, salt, and turmeric. 

  2. Add water and mix well to make a batter, ensuring there are no lumps of flour remaining. (you don’t want the mixture too thin or too thick. Add the water in gradually)

  3. Heat up a non-stick fry pan or dosa pan on medium heat and drizzle on enough oil/ghee.

  4. With a ladle spoon out enough mix to cover the base of your pan, depending on how big of diameter your pan is. (you can alter this depending on how thick and big you want the pancake-note don’t make it to thick to ensure it will be thoroughly cooked)

  5. Shallow fry for about 2-3 minutes, when you notice bubbles coming on the surface its ready to be flipped (if you need to add more oil, add a little around the edges)

  6. Flip over and cook on the other side for 2-3 minutes (again may need to add a little more oil, besan can dry up quickly)

  7. Add lemon and garnish with coriander

  8. Can be served with coconut chutney, avocado or your desired sauce. 

By adding grated zucchini this brings more depth and richness to this dish. The quality of the zucchini adds more moistness to the pancake which helps balance the dryness of the besan flour. 

BESAN FLOUR also is known as 'Gram Flour', is a ground form of chickpeas also know as Chana Dhal. It's very high in protein, fibre, zinc, calcium, and folate.

It is light & good for people who are suffering from fat and muscle aggravation. 

It is also good for a sluggish lymphatic system and water retention. It is a medical diet for diabetic cases. It is a wonderful recipe for kids, especially when they are not interested in eating proteins. Good for asthma & bronchitis conditions. 

Enjoy xx