**This recipe can easily be made Vegetarian or Vegan**
I mentioned, a few days ago, about using leftover Indian Spiced Shrimp (recipe HERE) to make my husband a special, savory Indian-inspired breakfast. Now, if you don’t eat shrimp, are looking for a vegan option, or are hoping to find a gluten-free alternative to pancakes, this recipe is very flexible and will definitely suit your needs–and your taste-buds!
This recipe came about because I was craving carbs. That’s the simple truth. I wanted carbs, and I wanted them now. More specifically, I wanted pancakes. Big, fluffy pancakes. But, because I’m trying to eat healthy and watch my waistline (a never ending battle!), I thought I’d replace regular flour with besan flour (flour made from ground chickpeas).
Chickpeas are healthy, right? I am always so amazed by how many different things you can make with the humble chickpea! I’ve made everything from Indian spiced hummus, to curries, to pies! Yes, a pie made out of chickpeas! A chai-flavored chickpea pie, to be exact.
recipe not yet posted…sorry! It will be eventually. 🙂
I wanted to increase the protein and fiber in my pancake, so I added chopped left-over shrimp and vegetables. It was settled, I knew what was for breakfast. Even better, I had left-over garlic and coriander raita to slather on top!
Besan Chilla…smothered in garlic and cilantro raita and sprinkled with chopped coriander
My Fancy Pantry 