Healthy lifestyle and eating mindfully was the resolution made at the beginning of the year. Honestly, I was following it religiously for a month or two. You can imagine how difficult it can get, especially when one is running a baking blog. Hence slowly the graph line started to decline downwards. I think we all go through this unfollowing of resolution (refusing to listen to the inner voices) phase with-in two months of resolution made.
But the fact is we have to, or I should say we need to follow a healthy lifestyle. With Trufarms I have started to grip back on my promises to myself. Today is another healthy recipe for you and for me. The ingredient given to me was organic multigrain health flour.Truefarm Foods Organic Multigrain Health Flour, 500g
The flour is a combining ragi, jowar, oats, millet and almond flour. Its rich in fibre and is a source of protein too. In addition, it is high in magnesium, calcium, iron as well as vitamins B2 and B6.
Because it’s a combination of all these healthy flour, it’s not very bright and vibrant like white flour. Hence the pancakes are on a darker side.
When combined with lots of fresh coriander and grated zucchini made the flour and the pancakes taste incredibly delicious. The vegetables on the top were as per choice, at my home. My younger one loved the baby corn and capsicum ones and Nitya my elder daughter loved the mushroom one. It was rather a fun make, both my girls took out the vegetables of their choice from the fridge and we had a great time making these power-packed pancakes.
The cherry tomato relish, on the top, added a lot to the flavour and texture and of course made the pancakes look very vibrant. The healthy savoury pancakes, when served hot with cherry tomato relish on the top, made a very satisfying, protein-rich breakfast.
Cherry tomato relish
Stir 1 cup of cherry tomato cut into halves with a dash of olive oil, and red wine vinegar, one spoon full of sugar and a crushed garlic clove. Season with salt and pepper. Cover the bowl with plastic wrap and refrigerate until flavours blend and juice accumulates about 30 minutes.
Strain accumulated juices into a small skillet and transfer tomatoes back to the bowl. Cook juices over medium heat until liquid reduces and the sauce has a syrup-like consistency, 2 to 3 minutes. Pour sauce back over tomatoes into bowl and stir.
savoury pancakes follow the easy rule: Mix flour with liquid and vegetables of your choice, ladle into a pan and cook until golden.
I suggest using a nonstick pan so you need the least amount of the fat to cook the pancakes.
The size, the thickness of the pancakes depends totally on your choice.
I have used buttermilk in the recipe, here is how to make quick homemade buttermilk.
I have used baking soda, and soda when reacts with the vinegar in the buttermilk makes the pancakes fluffy and soft inside, crisper outside.
I suggest not to replace the green goddess (ie the fresh coriander and zucchini) form this recipe.
Grate the zucchini into a bowl using the large grating side of a box grater. Squeeze out the water of grated zucchini before you add it to the flour.
1 medium-size zucchini (grated)
1/2 cup chopped fresh coriander
3/4th cup of Multigrain health flour
Truefarm Foods Organic Multigrain Health Flour, 500g
Salt to taste
1/4th teaspoon of cumin seeds
1/4th teaspoon of coriander seeds
Chopped green chilly to taste
1/8th teaspoon of baking soda
1/2 cup buttermilk
A couple of spoons of Butter or ghee to cook
Fresh vegetables (baby corn, capsicum, spring onion, mushroom, cherry tomatoes, cauliflower)
Squeeze out the water from grated zucchini and add in a bowl along with chopped coriander, healthy flour, cumin seeds, coriander seeds, baking soda, salt and chopped chillies.
Add the buttermilk and mix all the ingredients well.
(If the batter gets too thin from the liquid in the zucchini, you can add a spoon full of flour and don’t forget to check on the seasoning.)
Heat a nonstick sauté pan over medium heat and melt 1/2 teaspoon butter. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. On the top of the pancake being cooked place, the vegetables of your choice an carefully flip the side to cook on the other side.
Cook the pancakes about 3 to 4 minutes on each side, until cooked and crispier.
Wipe out the pan with a dry paper towel, add more butter, and continue to fry the pancakes until all the batter is used. Serve hot, with tomato relish and more greens.