Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!
Dice the veggies finely and add them to the mixture.
Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.
Add about a ladle of the mixture and veggies when the pan is hot – a medium heat should be just right.
Cook for about 3 minutes – the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.
Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!
Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!
Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.
Done! Add your desired toppings and enjoy. Remember – it’s important to eat these pancakes warm – don’t let them get cold!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (283g)|
|Recipe Makes: 1|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 16.9mg||1 %|
|Potassium 138.1mg||4 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 2.4g|
|Protein 0.9g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 16
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