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!!!

INDIAN PANCAKE.jpg

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.