Savory Veg Pancake
Description
SO BEFORE YOU THINK ABOUT MAKING THIS FOR LUNCH THAT'S IN LIKE 30 MINS, JUST KNOW THAT THE MIXTURE NEEDS TO SOAK FOR AT LEAST 30 MINS FIRST…I just know when I'm so excited to make a dish, I get all the ingredients and start putting it all together only to find in the directions, “OK NOW LEAVE ASIDE FOR 6 HOURS.” I'm like erm...my husband’s hungry, I ain't got 6 hours bro!
But back to this recipe... So I've used sorghum flour in this recipe which I feel isn't a common flour so lemme talk about that for a second. It's earthy and has a sweetness to it and has a similar texture to all purpose flour but it’s GF! These pancakes are definitely a go to Sunday morning brunch kinda vibe! OH and I use this mix of baking soda and apple cider vinegar when making the pancakes, it really fluffs them up and gives them an airy texture!
Ingredients
The batter
The fizz
The garnish
Instructions
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Combine all ingredients for the batter, except the salt, into a bowl and mix thoroughly.
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Cover with a lid and leave aside for a minimum of half an hour and for upto an hour.
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When you're ready to make these pancakes, add the salt, baking soda, and apple cider vinegar (watch them become friends and fizz together 😂) and mix. If it seems a little thick, add a 1/4 cup more water.
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Heat up a cast iron skillet or a frying pan, bush a little oil across the pan and spread a scoop of the batter across the pan to desired size and thickness. Cook at medium heat for a couple of minutes, you'll know it’s time to flip when the upper side bubbles up and starts looking dryer. Brush a little oil on the upper side of the pancake before you flip it over and allow to cook on that side for a couple more minutes.
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Place cooked pancakes on a wire rack while you make the rest, or if you're making it for a lucky someone, serve it to them hot!
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Garnish with some coriander, sesame seeds, or nigella seeds.
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♡ Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness ❤️
Note
Serving suggestions: This can be served with coriander chutney, vegan greek yogurt or even cashew sour cream.
Notes/Substitutions: You can try ½ cup carrots & ½ cup zucchini instead of a full 1 cup carrots
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