Kudos to my lovely friend Kirsty who introduced me to lunch at LOVE ON in Adelaide recently. I perused the menu and saw not much by way of vegan gluten-free eating, but was delighted to find savoury pancakes on the specials board. I had no idea what this was but the cook is Indian, the pancakes are gluten free and vegan and all up, whatever it is in those bounds is great by me!
It turned out to be such awesomeness that I had to give it a go myself.
1/2 carrot, peeled and grated
1/2 brown onion, finely diced
1/2 zucchini, grated
2 small spring onions, finely diced
1/2 cup besan (chick pea) flour
1/2 cup water
1/2 tsp baking powder
1/4 tsp tumeric (gives yellow colour, but optional)
1/2 tsp garam masala (also optional)
1/4 tsp garlic powder
salt and pepper
Whisk batter of began flour and water, adding in all other ingredients and mix.
Heat a non stick pan, give a splash or spray of oil, and when medium-hot, ladle a spoonful into the middle of the pan, and using the base of the ladle, spread the mix in a circular motion from the inside to the outer (thus, creating a thin spread of pancake in a large circle).
When browned, flip over and brown the other side. Serve topped with any fresh salad and hummus.
This has become a quick, delicious staple for us.