Autumn Comfort Savoury Pancakes

 

 

Hi there! Still need a quick dinner prep option for tonight? Try making these easy savoury pancakes! The recipe has been in my family literally forever and it’s still a favorite! Pair them with any toppings of your choice and you’re good to go! Click the link in my profile for the recipe. Have a great Tuesday! Just like before, I love reading your messages and feedback, so let me know if you like this new recipe by hitting reply (or shoot a DM) after trying it out.

 

Ingredients

1/2 cup chickpea flour
1/2 cup brown rice flour
2 flaxseed eggs (or 2 eggs for the non vegan)
1/2 tsp baking powder
1/2 tsp dry yeast
1/4 tsp sea salt
1 cup water
1/2 tsp toasted mustard seeds
1/2 tsp curry powder
1/2 toasted coriander seeds
A Handful of coarsely chopped coriander
A handful of thinly sliced spring onions

 

Method

 

1. In a mixing bowl, place the chickpea and brown rice flours, eggs, baking powder, yeast and salt, stir well.
2. Add the water, spices, coriander and onions and give it another stir until you get a smooth batter.
3. Let the mixture rest for 30 minutes.
4. Heat some coconut oil in a pancake pan. Add 2 tablespoons of the batter, spreading lightly with the bottom of the spoon, cover the pan and let it cook on low-medium heat for 2 minutes on each side.
5. Serve immediately with a variety of toppings of your choice.

Autumn Comfort Savoury Pancakes

 

2 thoughts on “Autumn Comfort Savoury Pancakes”

    1. Hi Thando, I used leftover fish that I had in my fridge, made a guacamole, chopped some fresh herbs,dry-toasted some almonds, sesame seeds and walnuts and chopped them in small pieces and sprinkled some thinly sliced spring onions. Enjoy! <3

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