DirectionsStep1Add 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 gh…Step2Dice the veggies finely and add them to the mixture.Step3Use a tissue or similar to ensure the bottom of the pan is coated well in oil.Step4Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.Step5Cook 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.Step6Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!Step7Use 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!Step8Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.Step9Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!Step10Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!)IngredientsIngredients1 cupChickpea Flour (or besan/garbanzo flour)1 cupWater1 teaspoonTurmeric½ teaspoonSalt½ teaspoonBlack Pepper3 Spring Onions1 tablespoonOlive Oil (ghee would be perfect here, but not vegan)½ teaspoonChili Flakes (I highly recommend this)1 Bell Pepper (red)½ cupPeasSee moreNutritionalNutritional253 Calories10 gTotal Fat34 gCarbohydrate307 mgSodium10 gProteinFrom hurrythefoodup.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
19 Healthy Indian Breakfasts For Weight Los…
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