Wonky Vegan Besan & Turmeric Pancakes
A vegan omelette ~ but lots lots tastier! These little pancakes are one of my favourite meals at the moment & taste 10x better in the sun. Turmeric is one of my all time favourite spices & there's a reason why it's suddenly become so popular! I drink a lot of turmeric tea & always try to fit in a teaspoon when I'm cooking (plus that mustard yellow colour is amazing). Though slight inflammation in the body is key, curcumin is highly anti-inflammatory meaning the longer term, lower but consistent inflammation (that causes the likes of Alzheimer's, heart disease etc.) in the organs is significantly reduced & turmeric's antioxidants boost your immune system simultaneously. There's also been lots of research into the impacts on the brain, with a strong possibility that it increases memory & productivity. I always find that around 2-3pm I drop a little & become lazy so I have a mug of turmeric tea to reactivate my brain & boost my productivity ~ it also lifts your mood & fights negative thoughts! Curcumin brings so many benefits to your body & mind ~ I love it! Especially golden milk...
Back to the pancakes, I find having a 1kg of Besan in the cupboard is so handy! Onion bhajis ~ flatbreads ~ curry ~ empanadas ~ pizza ~ 'quiche' ~ falafel. I especially like to mix up these pancakes when I'm tired, the cupboards are empty & I want something tasty but cheap to eat. They're also very low carb with no gluten but super high protein & fibre ~ perfect for breakfast & just above 200 calories! This recipe makes 2 wonky 'omelettes' (enough to feed one hungry head with a few sides) but only uses 1/2 cup of flour meaning a sack of Besan will last you forever! You can also throw whatever veggies you have left over into the flour~water mix but I find fresh veg is always the best. I made this batch for my afternoon meal & in the morning I got a bundle of spring onion, a couple of toms & a chunky cucumber from the fruit & veggie stall (as well as bananas & blueberries for some vegan fat~free treats)!
The only thing with Besan (or chickpea or gram or even garbanzo!) flour pancakes is that you have to be a speedy eater ~ which I'm not! I find they don't taste as nice cold so after I've cooked one, I flip it onto a plate & pop under the grill on a low heat (or you could always have 2 pans on the go). It's also important to ensure the mixture is thin when you pour it into the pan ~ this makes crispier pancakes with no mushy flour chunks in the middle. So, it's best to take your time & chop the veggies very finely so that they turn golden on the heat. Traditionally, these Indian chickpea 'omelettes' (or chilla) are cooked in a bit of ghee but as it's not vegan (& high in fat) I like to just fry mine on a non-stick pan with a tiny spray of extra virgin olive oil. I find chickpea pancakes get better with practice. Each time I make them I add in different spices ~ veggies ~ flavours ~ herbs & eat paired with different sides! I've listed some below which I find go perfectly wrapped in the wonky wonders...
Wonky Chickpea High Protein Pancakes
Serves: 1 hungry head (makes 2 pancakes & don't forget sides)
Prep time: 10mins
Cook time: 5-6 mins
Total time: 15-20 mins
Ingredients:
1/2 cup besan/chickpea/gram/garbanzo flour
1/2 cold water
1/2 red chilli
1/3rd small red onion
1 bunch spring onion (save some for sprinkling!)
1 tsp turmeric
1/3rd tsp cumin
1tsp extra virgin olive oil (or a couple of sprays)
pinch salt & pepper
& why not throw in
1/3rd bell pepper
handful peas
1tbsp fresh oregano
1tsp chilli & chipotle flakes
handful spiralised squash
1/4th cup edamame
1 carrot finely diced
& sides for serving
fresh lettuce
bulgar wheat
roasted sweet potato & squash
toms & cucumber & pepper
hummus
curried lentils
salsa
roasted chickpeas
lentil dhal
sundried toms
spicy peas cooked in toms
pickles
extra spicy rice & veggies
& sides for breakfast
smashed avocado
shredded carrot
wilted spinach
grilled mushrooms
roasted spicy toms
Method:
First, finely chop all the veggies & plate up your sides (it's best to eat the pancakes when they're piping hot so you don't want to be delayed by more prep!).
Now, in a measuring jug mix the flour, water, turmeric, cumin, chilli, seasoning (& any other spices ~ herbs ~ dried flavours etc. using) with a fork until all the flour lumps have gone. Leave for at least 5mins.
In a large non-stick pan, heat the tiny bit of oil on a med-high heat ~ ensuring that the oil covers the whole pan. At this point I also usually turn on the grill to a low heat to place my 1st pancake under (see final paragraph in description above).
Mix the red onion & spring onion (& other veggies using) into the measuring jug. The consistency should be very runny & golden!
Once the pan is hot, pour in half the mixture with one hand & with the other tip the pan so the mixture spreads evenly ~ you want the pancake to be very thin. I can never get a circular shape so mine are always wonky ~ but I like that!
Immediately use a spatula to get underneath all the sides of the pancake ~ just like an omelette ~ until the mixture slides around the pan freely. Keep on moving the pancake around the pan so the veggies don't burn. Cook on one side for around 3 mins (you can check if its golden by lifting a side using the spatula) then flip. Repeat the process on the other side.
Now, when golden plonk your pancake under a low heat grill (if not using 2 pans) & fry the other half of the mixture (adding a tad more oil if necessary).
Eat piping hot with the leftover spring onions sprinkled over! For breakfast, I like to spoon sides into the middle & wrap up like a little Indian burrito.
