Hello Friends,
We all go through this during the weekend when we think what to eat for breakfast which is quick, tasty and healthy. And especially if you are eating gluten-free then what are the choices you have? One of my favourite breakfast is pancakes. I love hash brown so the idea of making these pancakes came from hash brown. For batter I am using besan (gram flour / chickpea flour) which is naturally gluten free. It is very easy to make, require very few ingredients and ready in few minutes. It doesn’t require any fermentation or baking soda. It is vegan, gluten-free and nut-free. This recipe makes 7-8 pancakes.
Preparation Time: 10 minutes
Cooking Time: 10-15 minutes
Ingredients:
3 potato grated
1 tsp cumin seeds
1 cup besan (gram flour/chickpea flour)
salt to taste
Oil for cooking
Procedure
1. In a mixing bowl, mix all the ingredients except oil. You won’t need any water as grated potato releases water when salted. Still if the batter is too thick then add little water but you don’t want runny batter.
2. Heat the non stick or flat pan and grease it with oil. When pan is hot, add big spoonful of batter and slightly spread it. It is completely up to you whether you want pancakes or crepes. Both comes out very well. I liked slightly thin as it makes the outer layer crispy. When lower side is cooked and golden, add few drops of oil on top and flip it. When this slide is cooking, press slightly using flat spatula, as this will make it crisper. It is ready when both sides are cooked properly, it will take 2-3 minutes.
3. Serve these cumin flavoured pancakes with tomato ketchup or with green chutney if you like something spicy. These pancakes are so light, tasty and very easy to prepare. It satisfies the urge of eating hash brown and pancakes 2 in 1. Serve as soon as it comes out of pan.
I would love to know if you tried making this dish at home and share your experience with me :).
Please do leave a comment or let me know if you have any questions.
Also, check out similar recipe ideas here.
Power Pack Savory Pancakes
Buckwheat Banana Pancakes
Multigrain Spicy Pancakes
Zucchini Corn Omelet/Pancake
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Hash Brown Pancakes
Ingredients:
3 potato grated
1 tsp cumin seeds
1 cup besan (gram flour/chickpea flour)
salt to taste
Oil for cooking
Procedure
1. In a mixing bowl, mix all the ingredients except oil. You won’t need any water as grated potato releases water when salted. Still if the batter is too thick then add little water but you don’t want runny batter.
2. Heat the non stick or flat pan and grease it with oil. When pan is hot, add big spoonful of batter and slightly spread it. It is completely up to you whether you want pancakes or crepes. Both comes out very well. I liked slightly thin as it makes the outer layer crispy. When lower side is cooked and golden, add few drops of oil on top and flip it. When this slide is cooking, press slightly using flat spatula, as this will make it crisper. It is ready when both sides are cooked properly, it will take 2-3 minutes.
3. Serve these cumin flavoured pancakes with tomato ketchup or with green chutney if you like something spicy. These pancakes are so light, tasty and very easy to prepare. It satisfies the urge of eating hash brown and pancakes 2 in 1. Serve as soon as it comes out of pan.
Enjoy!
Bhavna's Food Journey 