Indian inspired coconut pancake
This is a fresh and filling dish that is ready in minutes. It is perfect for those days you want cooked food but you don't want to be cooking for a long time....which is always for me!!!
Makes enough for 1 pancake
6 tablespoons / 90ml coconut milk
2 tablespoons gram flour
1 tablespoon potato starch
A dash of salt
1/2 teaspoon cumin seeds
Add all of the ingredients into a jug and mix well, allow to rest while you prep the other ingredients.
A little oil, I use extra virgin olive oil
1/2 teaspoon black mustard seeds
A few fresh curry leaves
1 + 1 tablespoon dessicated coconut
3 asparagus spears, cut into 1 inch pieces
A few tenderstem broccoli, cut into 1 inch pieces
A quarter of a red bell pepper or a half a romano pepper, sliced
A few tomatoes, quartered
1 pak choi or choi sum, leaves separated
The juice of half a lime
Heat a large frying pan on a high heat, add the oil, mustard seeds, curry leaves and 1 tablespoon coconut. Fry for a few minutes until the seeds start to pop.
Add the asparagus, broccoli, pepper and tomatoes, add a splash of water, cook for few minutes then add the pak choi. Cook for a few more minutes until the veg is just cooked.
Remove from the pan and cover.
Heat a little oil in the pan then add the pancake batter tipping the pan to the side so the batter spreads out.
Cook for a few minutes then flip over, add the veg to the pancake, once the underside is cooked put it onto your plate.
Top with the remaining coconut and a generous squeeze of lime.