Masala Pancakes with Coriander & Coconut Chutney

February 9, 2018

 

Pancakes are not just for Shrove Tuesday. They can be eaten for breakfast, lunch and even dinner. And as for other ingredients and toppings, the sky is the limit. Truly, it is.

 

This recipe is somewhat unconventional to the usual, having used chickpea flour, oats and water instead of the traditional wheat flour, eggs and milk. You really can't taste the oats once all the vegetables, herbs and spices are in there. The masala flavours are so tasty and fragrant. I've added Halloumi to this recipe for some extra bit of bite and protein. Paneer can also be used, which would go more with the masala style. If you want to go plant-based then I would recommend using some extra firm tofu. It's a good source of protein and a similar texture to the cheeses.

 

You can either make large, thin pancakes, or smaller fatter ones like the American-style one, which I think works best with this recipe. And cooking them this way you can present them as a lovely stack, drizzle over the chutney and sprinkle with colourful toppings. You'll be eating with your eyes before it reaches your lips! 

 

 

Makes 8

 

INGREDIENTS

Pancakes:
Coconut oil spray (or similar)

50g of Garam Flour (Chickpea Flour)

100g of Jumbo Rolled Oats

85g of Halloumi or Paneer or extra firm tofu, diced 1cm squared

1 small red onion, diced small

4 cherry tomatoes, diced small

5g of Fresh Coriander, finely chopped

350g of cold water 

1/2 tsp of Turmeric

1 1/2 tsp of Garam Masala 

Sea Salt, pinch

Black Pepper

 

Chutney:

50g of Fresh Coriander

1 small clove of Garlic, roughly chopped

1 tbsp of root ginger, roughly chopped
100ml of Coconut Yoghurt or Cream

Half a lemon, juiced 

Sea Salt, pinch

 

Optional toppings:

1 tbsp of toasted flaked Almonds
2 tsp of Desiccated Coconut

1 tsp of Chill flakes

 

 

METHOD

Put all the ingredients for the pancakes into a bowl and leave for 5-10 minutes for the oats to swell. 


Meanwhile, put all the ingredients for the chutney into a food processor (I use a Nutri-bullet) and blitz. Do the taste test and alter the flavours accordingly. If you prefer the chutney to be a thick consistency then put in the fridge to set, but I prefer it at room temperature to drizzle over the pancakes when they're ready.

 

Spray a thin layer of coconut oil to non stick frying pan and the inside of the poached eggs rings. Pre-heat the pan to a high heat with the poached egg rings positioned apart in the pan. Now put 2-3 table spoons of the pancake mix inside each ring.

 

Use a round, flat tool to pat the mixture down (I've used a coffee tamper) and cook for 4-5 minutes. Carefully remove the ring (without burning your fingers - I have asbestos fingers but you can use some tongs).

 

Flip the pancakes over with a spatular and cook for a further 4-5 minutes until both sides are nicely browned on top. It's important not to have the heat on too high so that the pancakes cook all the way through.

 

Repeat until all the pancakes are cooked. You should be able to make 8.


Stack each pancake on top of each other, drizzle over some or all of the chutney and then sprinkle over your toppings.

 

 

FLEXI TWEAK

If going Vegan, simply use extra firm tofu instead of the cheeses, or leave out these ingredients altogether.

 

 

 

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