This is another recipe in collaboration with the boys at Organic Farmers Co. This recipe is as Indian as can be, and if you’ve been following me for a while, you will notice a lack of Indian recipes. I only share what I eat regularly, and make with true joy and love. Having been raised in different countries, my tastes are more inclined to other cuisines; besides, there are far better Indian books and blogs out there to follow for unique Indian recipes. However, I will lap up every morsel of good spicy curry (I love spicy food more than anyone in my family) and biryani. And every once in a while, I try to challenge myself, playing with Indian spices and dishes.
A real healthy version of savoury pancakes made with quinoa flour, milk and Indian spices, and served with Indian chutneys and pickle, and you’re good all set for an easy-breezy breakfast.
For an extra effort, hence mile, add in some grated carrots or beetroots, coriander… whatever you want.
Options: can substitute milk with a dairy-free option like almond milk or soya milk.
Photo Credits: Krishna Lalbhai