Indian Pancakes Recipe. Vegan and Gluten-Free Options

Mix all the pancake ingredients in a blender or food processor. Fold in the vegetables by hand.

In a large skillet, heat enough vegetable oil to cover the bottom. When the skillet is really hot, set the flame on medium high, and add the mixture in small mounds, trying to fit 2 to 3 pancakes in the skillet. You can also make medium size pancakes, one at a time in the skillet. Cook about 1 minute on each side. Transfer the pancakes to a platter lined with paper towels to absorb excess oil.

Serve the Indian Pancakes hot, alone or with plain yogurt, chutney or raita. To reheat, warm covered in one layer in a 300°F oven for about 10 minutes (a little longer if they were frozen).

Makes a dozen small pancakes, or 4 large pancakes.