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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"It is health that is real wealth and not pieces of gold and silver."
-Mohandas Gandhi

The refrigerator light goes on...

I had these pancakes at my friend Mita Sujanís house. When I arrived she had started making them and insisted that I help (not that she had to insist). They are super simple and so savory. She served them with a fresh mango chutney which was similar to a mango salsa recipe (almost identical, really) that I have had on the web site for a long time.

These make a great side dish for a lot of recipes. Use them in place of rice for the Indian Shrimp Curry or Chicken Vindaloo.

Non-Stick Pans

A good quality pan that is made with a slightly porous metal is one of the best non-stick pans you can buy. The iron skillet is an example. Aluminum is another good choice because it heats very evenly and is fairly responsive to changes in heat.

But pans like these have to be cured (see Iron Skillet). Pans made with porous metals such as iron or aluminum can oxidize while food is cooking and discolor foods cooked in them. This is more of a problem with a sauce that are acidic.

There are many excellent quality pots and pans with non-stick coatings. It used to be that only pans of lesser quality were coated, but now most of the better manufacturers make good quality non-stick pans.


 

Indian Chickpea Pancakes



Servings = 4 | Serving size =3 pancakes as a side dish

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3.

This recipe does not make very good leftovers.

1/2 medium red onion (minced)
1 medium tomato (seeded and diced)
1/2 cup fresh cilantro leaves (coarsely chopped)
1 1/2 cups garbanzo (chickpea) flour
1 cup water
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 tsp ground cumin
3 tsp olive oil (divided)

Place the onion, tomato and cilantro in a medium mixing bowl.

Add the garbanzo flour and fold together with the vegetables.

Add the water, salt, pepper and cumin.

Using a rubber spatula, fold the batter together until the flour is well blended and smooth.

Place a non stick griddle over medium high heat. Add one teaspoon olive oil and then the batter - 4 tablespoons for each pancake. Cook for about 5 minutes on each side and then remove. Repeat with olive oil and the remaining better. There should be about 12 pancakes total.

If using a smaller skillet you may need to make fewer pancakes in each batch so they are not crowded together.

Nutrition Facts

Serving size = 3 pancakes as a side dish

Servings = 4

.

Amount Per Serving

Calories 178 Calories from Fat 50
  % Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 4%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 171mg 7%
Total Carbohydrates 23g 8%
    Dietary Fiber 5g 18%
    Sugars 5g  
Protein 8g  
Vitamin A 8% Vitamin C 10%
Calcium 3% Iron 11%
Vitamin K 14 mcg Potassium 408 mg
Magnesium 64 mg