These pancakes are a wonderful option to our usual sweet pancake options.
They make a great breakfast, brunch or tea time snack and are filling, colourful and oh so tasty, which are my non negotiables when it comes to good food.
They are both vegan and vegetarian friendly as they are dairy free and egg free. They are also gluten free, and guilt free.
Best of all, they make great use of those little vegetables that are usually left in the fridge looking all forlorn and neglected at the end of the week.
Let’s get started.
Ingredients:- • 2 cups oats. Quick cooking ones work well. • I heaped cup of assorted vegetables. ( I used some finely chopped onion, tomato, capsicum and grated carrot). • 1 tsp grated ginger, and one grated garlic clove. • 1 tsp mixed spice blend (this enhances the savory flavour). • 1 tsp paprika and 1/4 tsp ground turmeric. • 1 1/2 cups chickpea (besan) flour, also called gram flour locally. • 2 cups water and more if needed. • Salt and freshly ground black pepper to taste. • Cooking oil.
Method. 1. In a dry, preferably non stick pan, toast the oats on a low flame till they become a bit darker in colour. Don’t burn them . Toasting them releases a subtle nutty aroma and flavour. Put them on a wide plate or tray to cool down completely.
2. As the oats cool, chop or grate your veggies of choice. I like removing the seeds from the tomato. This can go into the salsa mix you will serve on the side.
3. In a large bowl, add the gram flour, paprika, salt pepper and mixed spices. Mix well to combine.
4. Add the cooled oats and the water gradually till you get a thickish batter. Start with one cup of water and add gradually. 5. Next go in the chopped vegetables. Mix well and remember to season well. Taste a little bit to confirm.
6. Heat the pan on medium low and add a tablespoon of oil. Swirl the pan to ensure it is well coated, before adding a ladle or scoopful of batter. You can use a measuring cup for this.
7. Let the pancake cook until it looks dryish on the surface, then flip carefully to cook the other side. It will turn a lovely golden colour and firm up. They will however not puff up like our usual fluffy pancakes as they have no rising agent or gluten. So flip carefully, don’t make them to thick and keep the heat medium low to low, so they can cook completely on the inside. I like mine with a few crispy edges, which is fine.
8. Once ready, put them on a plate lined with a paper towel.
9. Serve immediately with salsa or chutney and some avocado. The colours, flavours and textures blend in so beautifully.
This is a perfect colourful and filling meal that is not hard to make, makes use of what you have on hand and is healthy too. Win Win Right?
I am a big fan of savoury / seasoned breads. Such as these yummy cheese and herb rolls.
I like using this recipe from half-baked harvest, though I usually make a few changes here and there.
These rolls are so soft, fluffy, buttery, well seasoned, herby, cheesy and great to have with some soup on the side or even on their own.
Let’s get started.
1. 3-4 cups of all purpose flour.
2. 1 small packet of instant yeast (about 2 1/4 tsp).
3. 2 tbsp honey.
4. Small pinch of salt.
5. 1 cup of warm milk.
6. 2 tbsp of melted butter. Have some extra butter on hand to brush on the rolls once out of the oven.
7. 2 eggs.
For the herb and cheese filling our ingredients are:-
1. 2 tbsp chopped coriander.
2. 2-3 cups cheddar cheese and mozzarella cheese (grated).
3. 1/2 cup of softened cream cheese.
4. 1 minced garlic clove.
5. Salt and freshly ground back pepper.
6. Mixed savoury spice seasoning.
7. 2 heaped tsp mixed herbs (mine had thyme, oregano and basil).
8. 1 tbsp sesame seeds.
Let’s get started.
1. In a large bowl, add the flour, yeast, salt, and mix well. Add the sugar, milk, beaten eggs and butter. Mix with a wooden stick then once its kind of a shaggy dough, knead with your hands till it is soft and smooth.
2. Cover with a cloth and let rest for about one hour in a warm place, or till the dough is doubled in size. I usually keep mine in the oven with the light on.
3. For the filling, chop your coriander, which can be alternated with parsley too and set aside in a bowl. Add the grated cheddar and mozzarella, mixed herbs, salt and pepper, and the savoury spice and mix well.
4. In another small bowl, add the cream cheese, a little bit of salt and pepper and the minced garlic and mix well.
5. Get a baking tin and line it with parchment paper.
6. Once dough is ready, punch and knead a bit to deflate it. Roll it out to a rectangle shape, but not too thin.
7. Spread the cream cheese mixture on the dough generously, then sprinkle the cheddar and Herb mix.
8. Roll it tightly into a log shape, same way we do with cinammon rolls, then slice into 12 pieces.
9. Place the cut pieces in the baking dish, cover and let rest for half an hour.
10. Preheat oven.
11. Sprinkle the sesame seeds on the rolls and bake fo 25-30 minutes at 170°C. You can let them brown a bit and you will smell and see the cheese bubbling on top. They smell so good!
12. Once out of the oven, brush generously with some melted butter and let rest for about 10 minutes.
13. Serve warm as a brunch side, or with soup on the side.
They are fluffy, soft, well seasoned and so tasty.
We have had them here on their own, with some roasted tomato soup and some pumpkin soup.
This one is for you. This recipe has a twist though, and will work well for those of you who want to enjoy delicious home made pancakes, without having to use wheat flour. I had some really ripe plantains too and couldn’t let them go to waste, resulting in some wickedly yummy pancakes.
Cassava flour works really well in this gluten free recipe with ripe plantains to make a great breakfast, brunch or snack that is tasty, filling, colourful and not hard on your gut.
Let’s get started.
For this recipe we will need:-
4 really ripe plantains. I had the small ones, for large you can use 2.
1 1/2 cups cassava flour.
1/2 cup besan / chickpea flour. Also packaged as gram flour (the one we use for bhajias).
2 tsp baking powder
Pinch of salt.
1/3 cup dark brown sugar.
2 yellow yolk eggs.
2 cups natural yoghurt, or buttermilk, or maziwa mala.
1 tsp vanilla.
1 tsp ground cinnamon.
1/3 cup coconut oil.
1 tbsp custard powder.
Note: This recipe makes 15 pancakes, (about 7 inches wide).
Mash you plantains or puree them, add the sugar, yoghurt, eggs and vanilla. Mix well.
Sift the dry ingredients (the flours, cinnamon, baking powder etc into the wet, add the oil and mix well.
Let rest for 20 minutes.
You will have a thickish batter that look, smells and tastes really good.
Another great thing about this pancakes is you do not have to add more oil, as we already did in the batter, just use a nice non-stick pan to make them and on medium heat.
Heat your non stick pan, and ladle your batter.
Your pancakes are now ready to serve as you wish. Stacked or rolled, with butter, syrup or fruit compote, it is up to you.
They are healthy, tasty, filling, colourful, use what you have on hand and easy to make which as you know are my checkmarks for an awesome home made meal.