Fluffy Vegan Pancakes

I roll my eyes when people use eggs to make pancakes. In United States, pancakes and eggs go hand in hand! I recently made vegan pancakes by following the recipe in Madhuram's blog Eggless Cooking .

Madhuram is based in Canada, and her blog Eggless Cooking is awash with recipes for vegan muffins, vegan cookies and vegan cakes.

The  vegan pancakes were fluffy and delicious. I ate it with maple syrup. My husband also liked the pancakes. However, my son did not like it.

Indian Vegan Omlette

When I saw a vegan omlette in one of my favorite blogs, I felt like
making an Indian eggless omlette. Made from chickpea
flour, Indian eggless omlette not only tastes great, but it is also
full of proteins.

Chickpea flour is used to make fritters such as
pakoras and bajjis. This flour is also used to make
popular Indian sweets such as mysore pak and boondi
laddu. Chickpea flour is also known as gram flour,
chana flour, garbanzo bean flour. Chickpea flour is
available in almost all the Indian grocery stores. In Hindi, it
is known as "Besan".



Indian Vegan Omlette

1 1/2 cups chickpea flour (I used Meera gram flour)
1 cup finely chopped onion
1/2 cup finely chopped dill
1 tsp crushed red pepper
1/4 tsp cumin seeds
1/8 tsp turmeric (optional)
1/2 cup grated carrot
1/4 cup finely chopped tomato
salt to taste
vegetable oil

Take the chickpea flour in a large bowl, add onion,
dill, tomato, carrot and the spices. Add water and
make a thick batter.

Heat 1 tsp oil in a non-stick skillet on medium-high
until hot. Pour a ladleful of batter into the skillet
and spread it around. Spread 1 tsp of oil on the top
of the omlette, and cook for 3-4 minutes, and when the
edges are dried out, flip over, and cook the other
side for 3-4 minutes.

This tastes great when eaten warm.

I saw a delicious Zucchini and chickpea pancakes recipe in this blog