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.
• 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.
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?
Definitely worth a try!