Spring is here (even though we are still registering winter temperatures this week). I wanted to share some low-carb dishes to enjoy so we can get ready for when we shed all the coats, heavy sweaters and wear some lighter clothing. This dish is actually a round two recipe from a dish I made during St. Patrick's week. I made my low-carb cauliflower broccoli mash and I decided to turn them into some savory pancakes. I actually ate these with some chicken curry like I would do a roti. They were low-carb and filled me up wonderfully, but light enough not to weigh me down. This will definitely me a fun recipe to revisit again.
2 cups leftover cauliflower broccoli mash (see recipe here)
1/2 cup chickpea (gram) flour (available in Indian Grocery Stores)
3 large eggs
1 medium onion (chopped in food processor or finely diced)
1-2 jalapeno peppers (chopped in food processor or finely diced)
1 bunch green scallions (chopped in food processor or finely diced)
red chili flakes to taste
1-2 tsp cumin seed
1 tsp grated fresh garlic
1 tsp grated fresh ginger
salt to taste
Directions:
Chop white onions, green onion and jalapeno peppers to a small dice (I used a food processor to do this). Then add to eggs, red chili flakes, salt, garlic, ginger, cumin seeds and mix well.
Mix in chickpea (gram) flour (sift flour if necessary to avoid lumps) with the broccoli cauliflower mash. Grease a nonstick frying pan or skillet with a little canola oil and ladle small pancakes on medium high heat.
Cook for a few minutes and flip over and cook other side until pancake is cooked though. Serve with butter or curry. Enjoy.
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The weather is so strange lately feel like winter,spring, and summer in one week :) Btw low carb pancakes looks so good, I need to use up chickpea flour soon with this recipe ;)
ReplyDeletelooks really good and healthy too..yumm
ReplyDeleteI made these for dinner and adapted them to a more American style by substituting Whole wheat flour for the chickpea flour and I also used about 2 tspns onion soup mix, used the cumin per recipe, garlic and no chiles. Mine were awesome and looked just like the ones above and tasted OMG! Now I am a Honey mustard freak so I used some for dipping. So good!
DeleteGreat timing I need low carb dishes, it's way too hot here to eat heavy stuff and I am anyway all broccoli these days. Thanks for sharing your patti recipe. Hope you had a lovely weekend!
ReplyDeleteWow those look spectacular! Definitely need to give these a try, thanks for sharing :)
ReplyDeleteHappy Blogging!
Happy Valley Chow
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DeleteI made these for dinner and adapted them to a more American style by substituting Whole wheat flour for the chickpea flour and I also used about 2 tspns onion soup mix, used the cumin per recipe, garlic and no chiles. Mine were awesome and looked just like the ones above and tasted OMG! Now I am a Honey mustard fread so I used some for dipping. So good! (I had written fread- not freak - so the only way to correct it was to delete and repaste it.) Sorry.
DeleteI have been living on pasta (student life) so some low carb dishes are much appreciated :)
ReplyDeleteCheers
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teehee I could go a little lighter on the carbs with swimsuit season on its way (even though it feels like January outside!) These look so delicious that I don't think I'd even mind the lack of carbs! And that's saying something. :D Delicious recipe, Ramona!
ReplyDeleteNow that's lovely....so colorful as well.
ReplyDeleteI made these for dinner and adapted them to a more American style by substituting Whole wheat flour for the chickpea flour and I also used about 2 tspns onion soup mix, used the cumin per recipe, garlic and no chiles. Mine were awesome and looked just like the ones above and tasted OMG! Now I am a Honey mustard freak so I used some for dipping. So good!
DeleteThese are so much healthier than the pancakes and waffles I've been making. Hope I can find the chickpea flour.
ReplyDeleteI love when you can redo leftovers to makes something new. Great round two recipe!
ReplyDeleteHow many eggs do you use for this recipe?
ReplyDeleteSorry about that oversight. I used 3 large eggs. :)
DeleteWhy is the brocolli and cauliflower not in the directions
ReplyDeleteSorry about that... I corrected the directions. Add the broccoli cauliflower mash when you add the chickpea flour to form the batter mixture. Enjoy. :)
DeleteI made these for dinner and adapted them to a more American style by substituting Whole wheat flour for the chickpea flour and I also used about 2 tspns onion soup mix, used the cumin per recipe, garlic and no chiles. Mine were awesome and looked just like the ones above and tasted OMG! Now I am a Honey mustard fread so I used some for dipping. So good!
ReplyDeleteDo you have the nutrition info on these? Interested in knowing calories, fat and carb/fiber counts. Looks like a yummy recipe! Thanks!
ReplyDeleteSorry, but I don't keep track of the nutrition information. I hope you enjoy the recipe though. :)
DeleteYour pancakes look great, but are they good for breakfast?
ReplyDeleteThey are savory so they are not recommended with the traditional syrup, but I did eat them for breakfast, lunch and dinner with curry or simply with a little butter. :)
DeleteThese are awesome! I make these often as a substitute to my deep fried pakoras (I am Indian) for appetizers. They are a hit!
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ReplyDeletespicy kick from the jalapenos and the zing from the lime juice all make this one of .