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Time: 25 minutes

Servings: 6 medium pancakes

Type: Brunch

Ingredients: 

  • chickpea flour- 2cups
  • 1/2 medium red onions
  • 1/2 cup fresh chopped coriander 
  • 1 inch inch fresh ginger grated
  • 2 green chillies ( optional)
  • 1/2 inch grated fresh ginger 
  • 1/3 tsp of ground turmeric

 

  • 1/2 tsp ground black pepper
  • 1/4 tsp baking soda
  • EVOO few drops just to slightly oil the pan 
  • Water approx. 1 cup and bit more based on the consistency 

Method:

In a large bowl, add all the ingredients including the chickpea flour, veggies and spices. mix and now add water slowly to match a spreadable consistency of a pancake.

Let the batter sit for 5/10 minutes. 

On a non stick skillet, spray a bit of cooking oil ( EVOO)

 

Pour a ladle full of batter and spread in circular motion. 

 

Cover with a lid, to let it cook. You will see some small holes appear on the surface and it may be ready to flip to the other side. 

 

Brush a bit of oil on top of the pancake before flipping. And cook until golden brown on both sides. Sever hot with a side dip and salad. Or simply, enjoy it as a wrap with some filling. I also make a scramble tofu and make this a perfect brunch recipe for my family. 

I have a great recipe for an Oil Free Peanut Dip here which you can make to enjoy with these pancakes. Its a tad bit spicy though mind you 🙂

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Would you like to try this? Let me know if you do. 🙂

Notes

  • You can skip the green chilies and replace it with ground paprika.
  • Cooking in a non stick pan helps use less oil for these pancakes. I use a carbon steel pan which are both non toxic material and safe to use. Also covering the pancake with a lid helps with faster cooking. The steam helps.
  • Enjoy these with scrambled tofu or sauté vegetables. Its a complete meal & a delicious one too. Share on my Instagram if you do enjoy this recipe. @nurtureyourself_ekta

 

 

 

 

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