Mixed Veg Pancakes
In India, chickpeas flour aka besan is a common ingredient in every household. Its used in curries as a thickener and for flavor and is a popular option for dipping any kind deep fried snacks (fritters). Another popular dish that is common with Indians is making savory pancakes out of chickpeas flour. It naturally gluten free and is a healthy choice for breakfast. I took the inspiration from the Indian and Korean pancakes and made this healthier hybrid version. Its got a base of chickpeas flour & rice flour which is more nutritious than all purpose flour and like a Korean pancake its loaded with veggies. A win win situation in my opinion.
Its easy, its healthy, its vegan & gluten free…a perfect combination for a great breakfast!!
Serving for 2 people
1/2 cup zucchini, cut into matchsticks
1/4 cup carrot, shredded
1/4 cup daikon, cut into matchsticks
1 small onion, thinly sliced
3 to 4 green onions, cut into 1 inch sticks
1/4 cup chickpea flour
1/4 cup rice flour
1/4 cup water
1 tsp sesame oil
squirt of sriracha
1 tbsp vegetable oil
- In a bowl add both the flours, salt, sesame oil and sriracha. Add water and whisk to form a smooth batter. Keep aside.
- In a non stick pan, heat 2 tsp of oil on medium heat. Add all the veggies and cook with a pinch of salt till they turn soft.
- Spread the veggies in an even layer around the pan.
- Roughly stir the batter a little and pour all over the veggies – you want fill up the diameter of the entire pan.
- Turn the heat to low and drizzle some oil around the edges of the pancake. Cook till the top of the pancake somewhat dries up.
- Flip the pancake gently and carefully. Drizzle some more oil around the edges and cook on low for another 3 minutes. Poke a fork to check if the batter is cooked completely.
- Remove from heat and transfer into a plate. Cut into 4 pie shapes and serve with your favorite sauce.