GF Savory Pancakes | Vegan Omelete
Course: BreakfastServings
4
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
1 cup chickpea flour
1/2 cup rice flour (can use brown rice flour)
1 cup thinly chopped mushrooms
1/2 red or yellow bell pepper
1/2 green bell pepper
1/4 cup chopped cilantro (or omit)
1/4 cup finely chopped red onion
1 tsp chili flakes (+/-)
1 tsp garlic powder
1 tsp cumin powder
1/2 tsp turmeric powder (for colour)
1 tsp baking powder
Salt per taste
1-1.5 cup water (+/-) for batter
- For Yogurt Dipping Sauce:
1/2 cup unsweetened vegan yogurt of your choice
1/2 tsp chat masala
1 tbsp kasoori methi
1 tbsp chopped cilantro
1 thai green chili or add chili flakes (per your tolerance)
1/3 -1/2 cup plant milk
salt per taste
Directions
- Finely chop all your veggies and keep aside. Toss flour and all dry ingredients in a bowl and mix. Add water and make sure consistency is crepe like batter. Heat up non stick skillet on a low heat. Add all your veggies into the batter and mix. Spread pancake batter on non stick skillet as thinly as possible and cook on low to medium heat for 3-5 minutes on each side. Repeat the process for the whole batter.
- Check on YouTube video, how I made these.
- For yogurt dipping sauce – Toss everything in a bowl, mix nicely and keep aside.