They’re hearty like a plate of pancakes, yet as exotic as a fragrant curry. These pancakes take the savory route when it comes to flavor, bursting with spice, all kinds of veggies, and even a dash of flaxseed and coconut cream. Made withbesan,or chickpea flour, they’re also a healthy gluten-free option when you’re craving something bread-like.
SPICY CURRY BESAN PANCAKES WITH COCONUT CREAM
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Servings
10 pancakes
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
-
Ava Jane’s Extra Virgin Avocado Oil for cooking
- 1/4 red onion, chopped
- 1/2 bell pepper, chopped
- 1 cup tomatoes, chopped
- 2–3 cups spinach, chopped
- 2 cups chickpea flour
- 1/4 cup ground flax seed
- 3 tbsp nutritional yeast
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp Ava Jane’s Kitchen Curry
- 1 ½ cups unsweetened almond or coconut milk
- Dollup of canned coconut cream for topping, as well as a dash of red pepper flakes
Directions
- In a pan over medium heat, heat 1 tbsp of avocado oil.
- Once heated, add onion and cook for 5 minutes, or until it begins to soften. Add the bell pepper and tomatoes and stir. Cook for 4-5 minutes, until the veggies are tender.
- Add in the spinach and cook until slightly wilted.
- In a large bowl, add chickpea flour, flax meal, nutritional yeast, baking powder, salt, and curry, stirring until mixed thoroughly.
- Slowly pour in the milk and stir to combine, adding more liquid if you want thinner pancakes.
- Stir in the veggies to the batter.
- Add a dash more oil to the skillet and reduce heat to medium-low. Once hot, scoop 1/4-cup spoonfuls onto the skillet. Cook for 4-5 minutes on each side, or until the sides begin to brown.
- Serve topped with coconut cream and fresh herbs like cilantro or parsley.