Hi Friends,
vegetable pancakes are one of my favourite
food to have for breakfast or brunch. They
are so easy to make and versatile; you can
use any vegetables you have on hand. And today
we are making a carrot, spinach and sweet
potato version. So let’s get started.
In a large mixing bowl, add 1 cup of chickpea
flour or besan. Add salt to taste. 1 teaspoon
of turmeric powder.
Mix the ingredients well then add 3/4 cup of water.
I am adding 1/2 teaspoon of baking powder now. I actually forgot to
add this to the dry ingredients before adding
the water but that’s okay. Mix it well in
the batter. Now add 1/3 cup of cooked mashed
sweet potato and whisk well.
Add a handful of chopped coriander leaves or cilantro.
Then set the batter aside.
Add the spinach into a heated skillet. The
heat is on medium.
Allow the spinach to wilt
a little then remove it from the pan.
Then cut the spinach into smaller pieces.
If you are using baby spinach,
you probably need not cut them.
Now add the spinach to the batter followed
by the grated carrots.
Give everything a good mix.
Now the pancake batter is ready.
Heat a pan on medium and brush with a little oil.
You do need a little oil for this batter
as the sweet potato will tend to caramelise
and stick to the pan. Laddle some of the batter
on the hot pan.
Spread the batter out rather thinly. We want these pancakes to be thin and crispy.
They'll be a lot tastier this way.
You may make small or large pancakes, it's up to you.
Cook the pancake for
3 minutes on one side before flipping it onto
the other side. Cook for another 3 minutes
then flip again and cook for one minute.
Then remove it from the pan onto a serving plate.
You can make larger pancakes if you want to
cook up a larger batch faster.
I tried to do a flip there. I almost got it. Almost!
For larger pancakes you can cut them into quarters or even smaller bite size pieces and serve them as
finger foods or party nibbles.
These pancakes are crispy on the outside and
chewy inside. The caramelised sweet potatoes
add a hint of sweetness and the herbs add
so much freshness and fragrance.
So, enjoy my recipe and I’ll see you next time.
Bye!
