Happy Fall! With chillier weather, longer hours at work, and lots of garbanzo bean flour at my disposal, I was inspired to make a savory dish with warming spices to soothe and comfort my soul and palate. After a few attempts with my favorite Indian spices, I came up with a recipe I am very excited to share with you. Since I made this savory pancake, I have played around with other versions, and they keep getting better, so stay tuned for more!
You can find garbanzo bean flour at Whole Foods, Sprouts, and even Besan (chickpea) flour for a lot less at Indian spice stores. The spices used are found at pretty much any large grocery store, but they are the most inexpensive again at Indian spice stores.
Enjoy this for lunch, as snack, for dinner with a side salad, or pack it to-go for a picnic or as a dish you take to a potluck. Once you make this once, you’ll be glad you did because it is so simple and satisfying.
I hope you enjoy this easy recipe. Please let me know what you think, and tag me in your social media posts, also use hashtag, #YvonnesVeganKitchen so I can share with everyone!
Savory Indian Pancake
Time: 30 minutes
2 cups garbanzo bean flour
3 tsp garlic powder
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/2 tsp cayenne pepper
3/4 tsp sea salt
1 tsp baking powder
2 cups vegetable stock or filtered water
1 heaping cup steamed and mashed sweet potato
2 Tbsp tomato paste or pasta sauce
3/4 cup red onion, chopped
3/4 cup cauliflower, chopped
handful or two of mixed greens with carrot shreds (I buy a mix at Trader Joes), optional
2 Tbsp grapeseed or coconut oil for cooking
1. Steam a sweet potato and mash it with skin on (extra fiber)
2. In a medium-sized bowl, add all the dry ingredients and whisk together.
3. Create a well in the center of the dry ingredients and add all the wet ingredients and stir the wet ingredients together, then stir it in with the dry ingredients.
4. Add the remaining ingredients, not including mixed greens and carrots.
5. Either make 1 pancake at a time or take 2 8″-10″ non-stick pans or griddles and place on stove top over medium heat. Once the pan is heated, add a Tbsp or more of oil. You can also try using non-stick cooking spray. Pour half the mixture into each pan and spread it evenly in a circular shape, like a pancake. Add a handful of mixed greens with carrot shreds, and cover with a lid. The lid will help cook the top portion of the pancake.
6. After about 3-4 minutes, check on the pancake using a spatula. It’s ready to flip once the bottom of the pancake has browned. Before flipping, cut the pancake into 4 segments. Once cut, flip each piece separately. Alternatively, you can make little pancakes to flip individually.
to watch me flip it so as to not break it.
7. Once flipped, cook until the other side browned. And voila, it is done!
8. Serve with a side salad or soup, or eat it on its own. You can even eat these as hamburger patties or place them in wraps!
Hope you enjoy! If you make this recipe, please let me know how it turned out! Happy eating!!!
Share on Facebook