8 VotesA different way to have your pancake but still renders a low fat dish!
Ingredients
- 2 1/4 cups loosely packed cilantro leaves (about 1 1/4 ounces)
- 1/4 cup mint leaves, torn
- 2 tablespoons chopped green onions
- 2 teaspoons fresh lime juice
- 1 teaspoon canola oil
- 1/2 teaspoon sugar
- 1 small garlic clove, quartered
- Cooking spray
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped onion
- 2 teaspoons finely chopped seeded serrano chile (about 1 chile)
- 4 ounces chickpea (garbanzo bean) flour (about 1 cup)
- 1 1/2 ounces semolina or pasta flour (about 1/4 cup)
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fennel seeds, crushed
- 1 cup water
- 1 1/2 teaspoons canola oil, divided
- 6 tablespoons plain fat-free yogurt
Steps
- 1 Place first 7 ingredients in a food processor; pulse 4 times or until chopped.
- 2 Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently. Add serrano; cook 1 minute. Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.
- 3 Heat 1/2 teaspoon oil in pan over medium heat. Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter. Serve with chutney and yogurt.
