Vegan and Gluten Free Indian Pancakes

Incredible Indian Pancakes. Gluten free, vegan, quick and easy. My entered family loves this recipe!

I am very fortunate in that my husband and all of our children enjoy foods from a wide variety of cultures. Asian, Indian, and Mexican cuisines are by far all of our favorite. A few weeks ago I was craving Indian food but needed something quick and easy. 

I knew of the basic part of this Indian pancake recipe from a high school friend who frequently made a version of this dish and brought it to get togethers many years ago. After a few changes to the recipe I was able to create this delicious vegan and gluten free version of an old favorite.

My entire family loved this dish so much that I made it twice in one week, two days apart to be exact but who is counting. For my family of 9 healthy eaters, I at least quintuple this recipe so that we hopefully have a few leftover pancakes for lunch the following day.

If you are craving something different or want to spice up your usual vegan and gluten free recipe routine, this is a must have tonight! If you have a gluten free pantry you will surely have all of the ingredients for these incredible Indian pancakes.

Incredible Indian Pancakes
Serves 6
A quick and easy dinner for any night of the week. These gluten free and vegan Indian pancakes are sure to please even the pickiest member of your family.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
170 calories
23 g
0 g
8 g
2 g
7 g
93 g
405 g
2 g
0 g
0 g
Nutrition Facts
Serving Size
93g
Servings
6
Amount Per Serving
Calories 170
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 405mg
17%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
6%
Sugars 2g
Protein 2g
Vitamin A
6%
Vitamin C
6%
Calcium
2%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. coconut oil or EVOO, use enough to shallow fry
  2. ½ cup Sorghum Flour
  3. ½ cup Tapioca Flour
  4. 1 cup Coconut Milk, canned and full fat
  5. 1 tsp salt, adjust to taste
  6. ½ tsp Chili Powder
  7. ¼ tsp Turmeric Powder
  8. ½ onion, chopped
  9. 1 handful cilantro leaves, chopped
  10. 1 serrano pepper, minced (optional)
  11. 1 tsp ginger powder
Instructions
  1. Combine flours, coconut milk and spices in a large bowl.
  2. Add onions, peppers, and cilantro to the batter.
  3. Heat approx. 1T oil per pancake in a stainless steel pan.
  4. Drop pancake batter by large spoonful into hot oiled pan.
  5. Cook 3-4 minutes per side or until golden brown.
  6. Serve with chutney, ketchup, and additional cilantro to garnish.
  7. Enjoy!
beta
calories
170
fat
8g
protein
2g
carbs
23g
more
Alexis Mathews http://alexismathews.com/

You can fin this recipe on the Plant Based Potluck Party

Colorful Raw Quinoa Salad

 

Colorful Raw Quinoa Salad vegan gluten free alexismathews.com

Large family cooking needs to be quick and easy. However, quick and easy does not mean your large family has to eat unhealthy, grease laden foods. Quick and easy with proper planning can be healthy, delicious, and nutritious. Keep healthy and quick recipes like this one for Colorful Raw Quinoa Salad handy and at your fingertips.

Packed with raw veggies and herbs this salad is as nutritious as it is beautiful. Quinoa is a grain seed that is gluten free and packed with protein. One cup of quinoa is packed with 24g of protein which according to current recommendations is 48% of your recommended daily allowance. Wow! Couple this amazing grain with a bunch of fresh, raw, and organic veggies and your colorful raw quinoa salad is born.

My kids all LOVE this salad and I love that I can mix up a huge batch of it, keep it in the fridge all week and serve cold when my kid’s tummies are empty. I chop up a bunch of raw veggies, keep it colorful, and call it done. The possibilities of raw veggies you can include in this salad are almost limitless. This salad is a great way to use up the extra veggies you have before they spoil. There isn’t a vegetable that won’t taste great wrapped in quinoa goodness. Served cold this dish is also refreshing on those hot summer afternoons when you are hot, hungry, and don’t feel like cooking.

If you are quinoa intolerant this salad can easily be made with couscous, it will be just as delicious!

Colorful Raw Quinoa Salad

Ingredients:
4 cups cooked quinoa
2 medium bell peppers (green, red, orange, or yellow) diced
6 radishes sliced and quartered
2 ribs celery diced
1 cup chopped black olives
Handful of basil chopped
3T organic olive oil
3T golden balsamic vinegar
2T rice vinegar
Other veggies not pictured include; carrots, onions, artichoke hearts, hearts of palm, or any other veggies you like.

Directions:
Fluff cooked quinoa with a fork in a large bowl. Add in chopped veggies and mix well. In a separate bowl mix oil and vinegars well. Pour over quinoa and veggies, mix well. Enjoy immediately or chill and serve.

 

Linked at The New Mrs. Adventures

Black Bean and Spinach Quinoa Burgers

 

Black Bean Burger

There is something quintessential about digging your teeth into a juicy and delicious burger. It is the stuff legends are made of and the backbone of every summer cookout memory. However, when you live a vegan lifestyle what are you supposed to enjoy during the carnivorous summer barbecues? Surely, we don’t have to be left in the dust while others around us enjoy their carnivorous ways. Have no fear, bean burgers are here.

Bean burgers of any variety are the equivalent to vegans as the hamburger is to our meat loving friends and family. The bean burger possibilities are almost limitless. Pick you favorite bean, mix it with some veggies and spices, form into patties, bake or fry and you are golden. Simple as that.

With 7 children including 2 older boys who are growing at an unbelievable rate and love their protein it was imperative when we went vegan to replace their burgers and red meat sources with another delicious and filling meal replacement.

Enter our newest favorite bean burger, the black bean and spinach quinoa burger. Packed with protein, vitamins, and minerals this burger is a home run in the game of nutrition. Serve alongside with roasted veggies and you’ve got yourself a complete meal, low on carbs and high on taste.

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Black Bean and Spinach Quinoa Burgers

Ingredients:
2 cups cooked black beans
1 cup diced yellow or red potatoes, cooked
1/2 medium onion finely chopped
2T vegetable stock
1/2 cup cooked quinoa
1T chopped garlic
1tsp coriander
1tsp cumin
1tsp salt
1tsp oregano
1 cup chopped fresh spinach

Directions:

  • Preheat oven to 375F
  • Saute onions in vegetable stock until translucent
  • To the onions add garlic, coriander, cumin, salt and oregano. Stir for 1 minute.
  • In a food processor add 1 cup of the black beans, 1 cup potatoes, and onion mixture. Process until well mixed and smooth.
  • In a sperate bowl mix quinoa, chopped spinach and black bean mixture from food processor. Form into burger sized patties.
  • Place on a cookie sheet lined with parchment paper. Bake 15-20 minutes or until firm.
  • Enjoy!