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Vegan and Gluten free Pancakes

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Ingredients

1/2 Cup Amaranth flour also known as Rajgira flour
1/2 Cup Buckwheat flour also known as Kuttu flour
1/2 Cup Barnyard Millet flour also known as Sama flour
1 Medium size Finely chopped Onion
1 Medium size Finely chopped Capsicum
2 Medium size Finely chopped Carrots
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Pepper powder
1 tsp Soda-bi-carb
Handful of Finely chopped coriander leaves
2 tbsp Oil

Vegan and Gluten free Pancakes

How to make Vegan and Gluten free pancakes

Features:
    Cuisine:
    • 20 minutes
    • Serves 2
    • Easy

    Directions

    These step-by-step recipe of Vegan and Gluten-free pancakes made with 3 healthy flour have rustic flavors are absolutely nutritious and healthy. These spicy pancakes are made with combining Amaranth, Buckwheat and Barnyard millet flour along with finely chopped vegetables.

    These pancakes are rich in protein and taste very scrumptious and tasty. I am sure this recipe will be worth a try and a unique way to include all these gluten-free flours in your diet.

    This recipe is a super impromptu option that requires no pre-planning or fermentation of the batter. All you need is to combine the flours, chop vegetables and add spiced in it, whisk it well and cook it hot.

    These pancakes are perfect to be relished for breakfast along with one hot cup of Tea. It is an interesting alternative to our Besan or Rawa pancakes. It is perfect for weight watchers as it is wholesome and filling. For those who are on vegan diet this is the perfect recipe.

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    Steps

    1
    Done

    Mix amaranth, buckwheat and Barnyard Millet flour in a bowl and add water.

    Whisk it well till no lumps are formed in the flour.

    2
    Done

    Add all the spices mentioned in the above ingredients list.

    Whisk it well till all the spices are mixed properly in the batter.

    Now add finely chopped onions, capsicum, and carrots in the batter.

    3
    Done

    Finally, add finely chopped coriander leaves to the batter and whisk it well.

    Make sure no lumps are there in the batter.

    4
    Done

    At this stage add soda-bi-carb and leave the batter to rest for 5 minutes.

    Heat a non-stick Dosa Tawa or a Pancake griddle.

    Once the tawa or griddle is hot pour spoonful of batter and spread it with the help of a ladle with very gently.

    Cook pancake on a medium flame, using little oil, till they turn golden brown in colour.

    Flip the side and cook it till golden brown in color.

    5
    Done

    Repeat the same procedure with the remaining pancake batter.

    Pile your pancakes as they cook and serve it hot with green chutney or tomato ketchup.

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