Savory Veg Pancake with Indian Flavors

If you love pancakes you need to try this savory vegetable pancake recipe with Indian spices.  I’ve made this twice within the last 3 weeks.  Andy and I’ve enjoyed it once for lunch and once for dinner.  I know it may be a little challenging getting all of the ingredients I’ve listed. But that’s the fun of trying new recipes during quarantine.  You get to use what you have available in your kitchen pantry and refrigerator.  You can switch up recipes and make it your own.  I used one potato for this recipe but if you don’t have regular potatoes you can use sweet potato or mashed up cauliflower.  You can substitute green peas for spinach or broccoli or vise versa.  The possibilities are endless. No rules here, just have fun with it!!!

Cook time:  30 minutes

Serving:  6 pancakes

Ingredients:

½ All Purpose flour

¼ sorghum flour

2 Tbsp chickpea flour

2 Tbsp yogurt

1/3 cup of green onions or you can use yellow onions

1 small potato boiled & mashed (I had left over mashed potatoes from dinner)

2 grated carrots (you can use zucchini if you don’t have carrots available)

2 Tbsp frozen green peas (optional – I used peas because I did not have spinach)

¼ cup chopped spinach

Jalapeno peppers (add according to your spice level)

1 tsp turmeric powder

1 tsp garam masala

1tsp cumin powder

1tsp salt

1tsp baking powder

1Tbsp lemon juice

1 cup water

A few sprigs of chopped fresh coriander (you can use powder coriander too)

1Tbsp oil (I used coconut oil) for brushing the pancakes

Directions:

  1. Combine all the ingredients above except for the coconut oil into a bowl and mix well.
  2. After mixing allow the pancake batter to rest for about 10 minutes. 
  3. Check your batter after letting it rest. If it is too thick just add a little water to get the right consistency.
  4. Heat up a frying pan. Brush a little oil into the pan. Then scoop a spoonful of batter into the pan.
  5. Cover with a lid on low heat because you want it to cook through.  Flip it over when you see the upper side start to bubble. Then brush lightly with some coconut oil. 
  6. Repeat until you use up all the pancake batter. This makes 6 pancakes. 

Garnish with some coriander leaves, lemon wedges, and sesame seeds.

Serve hot with some, coriander chutney, Greek yogurt, or mango and tamarind (Imli) chutney or BOTH and enjoy with a cup of masala chai.

Sorghum Flour
Chickpea Flour

19 thoughts on “Savory Veg Pancake with Indian Flavors

    • Nikki says:

      This was my first time using sorghum flour. I heard that its a popular alternative to wheat flour so I wanted to give it a try. I love the texture. Hope u get to try the recipe. Xx

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