Veggie Pancakes

Prep time: 10mins, Cooking time: 15 mins

Serves: 4 (about 8 medium sized pancakes)

This recipe is a unique twist to your regular pancakes. They are savory, nutritious and an excellent way to get your daily serving of veggies.

This recipe takes me down memory lane to my childhood in India. Both, my Mother and grandmother, would make these pancakes often. The intention was to get us to eat our veggies and make healthy choices at breakfast and evening tea. They were served hot with mint chutney and a bowl of plain yogurt. My brothers and I would devour them in minutes, not questioning the carrots or zucchini or cabbage or any other vegetables in these pancakes. It was gone!!

I have modified the recipe a little, making the batter a little more fluid to make spreading the batter more easy with a ladle. The original recipe asks for a thicker, pastier dough. Those pancakes are thicker, and crustier then mine, but my recipe makes it easier and much faster to cook. Either way is great!! You can make a bunch ahead of time and refrigerate to reheat and eat!

Ingredients:

Whole wheat flour 1/2 cup (use gluten-free multi grain flour for GF option)

Chickpea flour (besan) 1/2 cup

Rice flour 1/2 cup

Cabbage, grated 1/2 cup

Onion, grated 1/4 cup

Carrots, grated 1/2 cup

Green chili 1 tsp, chopped

Cilantro 2 tbs, chopped

Spice blend:

Turmeric 1 tsp

Cumin powder 1 tsp

Chili powder 1 tsp

Black pepper ½ tsp

ENO fruit salt ½ tsp (optional)

Salt 1 tsp, or per taste

Method:

1. Using a food processor, finely grate or chop the vegetables.

2. Add the three flours to a large bowl. Add spices and veggies, mix well.

3. Add enough water to make the batter of pourable consistency. Check for salt and spice level, adjusting the dry spices accordingly.

4. On a hot skillet pour about 1/2 cup of batter with a ladle and spread it out using circular motions, to make a flat thin pancake.

5. Sprinkle 1/2 tsp of olive oil or ghee all around the pancake and let it sizzle and cook for 2-3 mins on each side. The pancake should look light brown and should be thoroughly cooked at this point.

6. Serve warm with a side of salad or plain yogurt or use this pancake as wrap to make a sandwich of your choice.

7. It healthy, tasty and packed with nutrition! Great choice for breakfast, lunch or dinner!