A real healthy version of savoury pancakes made with quinoa flour, milk and Indian spices, and served with Indian chutneys and pickle, and you’re good all set for an easy-breezy breakfast.
For an extra effort, hence mileage, add in some grated carrots, beetroots, coriander… whatever you want.
Options: Can substitute the milk with a dairy-free option like almond milk or soya milk.
Yields: 12 mini pancakes | Prep Time: 15 mins | Cook Time: 15 mins
- ½ cup quinoa flour
- ¾ cup milk
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ tsp red chilli powder
- 1 tsp oil for cooking
- 1 beetroot, finely sliced
- 1 onion, finely diced
- 1 carrot, grated
Green coriander chutney
- Whisk the quinoa flour with baking powder and all the spices.
- Then while whisking, slowly add the milk to get a smooth batter consistency.
- Heat a non-stick pan and spread oil with a silicon brush.
- Place two spoons of the batter in the pan. Sprinkle the beetroot, carrots and/or onions on top.
- Let the pancake cook for around 4 minutes on each side.
- Serve hot with chutney.
Recipe Credits: http://kitchentherapy.in/recipe/quinoa-savoury-pancakes/
For Kamini, food is synonymous with the word ‘life’. She has dabbled in various careers and professions (law, author, journalist), but the one thing that remains constant by her is her love for food and her travails in the kitchen. Having lived in a number of cities with a full gastronomic life, which felt missing when she finally settled down in India with her parents, it took her to the kitchen to bring back her life and help her settle into a new place. Thus, Kitchen Therapy was borne – a platform for expression with food.
Her cooking style is uncomplicated and healthy, with Middle Eastern and South East Asian influences from her globetrotting days.
Kamini is a Corporate Communications Consultant by day, writer by night and a wannabe domestic goddess on the weekends!