Mixed Vegetable Pancakes: Savory and Breakfast Ready

Serving Size: 6-8 | Pre Time: 10 minutes | Cooking Time: 25 minutes

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This recipe was inspired by Korean pancakes and Indian pakoras. Instead of white flour, I use a combination of besan and buckwheat flour. Besan is a type of chickpea and gram flour that’s rich in protein and fiber. Buckwheat flour is rich in nutrients and like Besan, gluten free—so good if you’re avoiding gluten.

Important to spread the batter thinly on the hot cast iron pan.

Ingredients

• 1 red onion finely chopped

• 3 carrots shredded

• 4-5 celery stalks chopped

• 1 cup besan flour

• 1 cup buckwheat flour

• 1/2 tsp turmeric

• 1 tsp coriander

• 1/2 tsp red chili

• 1 1/2 tsp salt

• 1 tsp black salt Kala namak

• 2 cups water

• 2 tbs high heat oil (avocado, sunflower)

For the Sauce

• 1/2 cup enchilada sauce or ketchup

• 1 tbs soy sauce

• 1 tbs rice vinegar

• 1 tbs agave

Instructions

1. Chop all the veggies. In a large mixing bowl, mix the flours and spices. Add water, stir, and all the veggies.

2. Heat up a cast iron pan and drizzle with oil. Wait until the pan is hot. Take 1/4 cup of batter and spread thinly. It’s important to keep the batter thin. Wait for 3-4 minutes or until one side is browned and flip.