Savory Veggie Pancakes with Coconut Chutney

Print the recipe here.

INGREDIENTS (PANCAKES)

  • 1 1/2 cup Chickpea flour

  • 1/2 teaspoon Salt

  • 2 teaspoons Coriander seeds

  • 1 teaspoon Cumin seeds 

  • 1 1/2 cup water

  • 1/3 cup White part of Leek lightly sautéed 

  • 1 tablespoon Cilantro chopped

  • 2 cups shredded vegetables, zucchini, kale, carrot, red or orange bell pepper

  • Ghee or coconut oil

DIRECTIONS

  • Dry roast the coriander, cumin, and fennel until aromatic, 3-5 minutes. Remove to cool. Grind the spices in a mortar and pestle and set aside. 

  • Mix together the flour, salt and half of the spice mix. Stir in the water until the mixture becomes a smooth batter without any clumps. 

  • Sauté the leek and add with the cilantro to the batter and set aside to rest for 10-15 minutes. 

  • While waiting on the batter, heat a sauté pan and add a small amount of ghee or coconut oil. Add the remainder of the spices and cook until aromatic. Once the aroma is released cook the shredded vegetables until slightly soft but not mushy. Remove from the heat and set aside.

  • Heat a cast-iron skillet over medium heat. When hot add a small amount of ghee or coconut oil. Pour 1/4 cup of batter in at a time. Spread the batter a bit with a spatula. cook for 2 minutes then sprinkle some of the shredded vegetables evenly and allow to cook for 30-60 more seconds, then flip and cook the other side until golden brown.

  • Top with coconut chutney and enjoy mindfully


INGREDIENTS (COCONUT CHUTNEY)

  • 2 cups (approximately) fresh coconut meat pieces or 2 cups dried unsweetened coconut flakes

  • 2 teaspoons chopped fresh ginger

  • 1 teaspoon coconut oil or ghee

  • 2 teaspoons mustard seeds

  • 12 leaves of fresh curry leaves

  • a small amount of water

  • salt to taste

DIRECTIONS

  • If using fresh coconut, add to the food processor and run until the pieces are broken down into a grated consistency. The coconut needs to be well broken down before adding the other ingredients. (If using dried coconut add to the food processor with ginger.)

  • Heat the oil on medium in a small sauté pan. Add the mustard seeds and heat until they begin to pop. Turn heat off and add the curry leaves.

  • The popping and sizzling will stop after about 30 seconds. Add warm seeds and leaves to the food processor. Pulse several times until the mixture is a grated consistency about the size of grains of rice. Do not overwork the chutney or it will become gummy and creamy. Adding a small amount of water may help with the blending.

  • Add salt to taste. Enjoy Mindfully.

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Sweet & Savory Veggie Skewers