Never say no to any vegetable or any ingredients. My personal experience says that with the right kind of ‘treatment’ even the humblest of the ingredients or the vegetables that you despise, can spring up a pleasant surprise. For instance, in my case it was, the aubergines aka eggplant or what we also call as brinjal. It was one such veggie I swore I could never eat and one that I had no intention of eating, ever. But one recipe changed it all! Same was the case with courgettes. They would not touch my lips until I tasted my mother-in-law curry recipe. With this recipe and and along with my Pumpkin Bread and Pumpkin Muffins, I managed to turn by pumpkin hating daughter into an absolute fan!
Taking a cue from my pumpkin patties post, I made these scrumptious pancakes when I received a pack of quinoa from Queens Quinoa. They have a nice range of quinoa products, from quinoa pasta to quinoa flour to quinoa chips and even quinoa bran. I have only used their quinoa grains as yet and I am pretty happy with the product. (This post is not a paid post. I have been reimbursed in no way by the Queens Quinoa)
Coming back to the post, I tweaked the patties recipe to make it pancake worthy and it turned out so good and so scrumptious. I was tempted to try a sweet recipe with pumpkin and quinoa but I succumbed to my savoury tooth and made these savoury pancakes instead. The pancakes happen to be dairy free, gluten free, egg free, vegan friendly and super healthy. A win win recipe in my book. The The green chilies add just the right amount of heat and the addition of Madras curry powder helps cut the sweetness of pumpkin besides adding loads of zing to it. This has become our currently favourite and we are loving it! This recipe is great to feed those fussy eaters who may have a problem with eating mushy pumpkin curry.
For Cooking Quinoa
½ C Quinoa
¾ C Water
1½ tsp Madras Curry Powder
¼ tsp Salt
100 grams Pumpkin Puree
2 tsp Flaxseeds
1 tsp finely chopped Green Chilies (adjust to taste)
¾ tsp Ginger paste
¾ tsp Garlic Paste
1½ tsp Madras Curry Powder
1 Cup Chick Pea Flour
4 tbsp Rice Flour
½ tsp Fruit Salt (I used Eno)
1/3 C finely chopped Fresh Coriander (Cilantro)
¼ tsp Red Chili Powdr
¼ tsp Turmeric Powder
Salt to taste
¾ – 1 C Water Oil for frying
Below is the image of thin pancakes
Meanwhile, wash the quinoa twice or thrice and drain excess water.
Add the washed quinoa to the boiling water along with curry powder and salt. Let the liquid come to a boil and then reduce the heat to minimum.
Cook uncovered till the water is completely absorbed.
Remove from heat and set aside to cool.
In a mixing bowl, add the cooked quinoa and the rest of the ingredients except water.
Add three fourth cup of water and make the batter. Add more water if required and adjust the consistency to your liking.
Heat a skillet or pan and a little oil to it. Pour one fourth cup of the batter and spread it to make it as thin or thick as you like your pancake.
Cook the pancake till the bottom turns nicely crisp and brown.
Turn it over and cook the other side till done.
Cook the whole batter in batches in the same way and serve immediately.
I like to serve it with green chutney and tomato ketchup.
Note: Although the instructions on the quinoa packet said to cook the quinoa in 1:2 ration of quinoa to water, however I wanted the quinoa to have some bite to it therefore I kept it three fourth cup.
Note: There is a possibility that the amount of water and flour may vary to some extent coz I used home made puree which was thicker than store brought one
Note: Adjust the amount of water depending on how thick or thin you like the pancakes. I like mine a little thick coz that leads to it being crisp on the edges and a bit soft in the centre.
Note: I made thin as well as thick pancakes so that you can get an approx idea of how they look. Take your pick and do try them in your kitchen!
Below is the image of thick pancakes