Panqueca de vegetais gluten free
VEGETABLE PANCAKES WITH CARROT, SPINACH AND SWEET POTATO | VEGAN + GLUTEN-FREE
Ingredients (about 10 pancakes depending on what size you make them) 1 cup [100g] chickpea flour (also known as gram flour or besan) 1 teaspoon turmeric powder 1/2 teaspoon baking powder (I use Bob’s Red Mill double acting gluten-free aluminium-free baking powder) 3/4 cup [180ml] water (adjust at the end if you feel the batter is a little stiff) 1/3 cup [65g] cooked mashed sweet potato 1 cup [50g] coriander leaves (cilantro), finely chopped 2 cups [180g] carrots, grated 1 cup cooked spinach (lightly wilted, from 4 cups [100g] fresh spinach) Salt to taste Oil for light brushing when cooking
If you are using fresh spinach, start by wilting them in a skillet. Then cut into small pieces. In a large mixing bowl, add the chickpea flour, salt, turmeric powder and baking powder. Whisk to combine. Add the water and whisk well to remove any lumps. Add the cooked mashed sweet potato and mix well into the batter. Now add the chopped coriander leaves, cooked spinach and grated carrots. The consistency of the batter is rather thick with all the vegetable well “glued” together. You may adjust the water with a few more tablespoons if you feel the batter is too stiff. Heat a non-stick frying pan or skillet on medium. Lightly brush the pan with a little oil. Laddle some of the batter on the hot pan and spread the batter around to make a rather thin pancake. Cook for 3 minutes on one side then flip and cook for another 3 minutes. Flip again and cook for a final one minute. Then remove from the pan and place into a serving plate. Repeat for the rest of the batter.
Notes: You may make larger pancakes if you want to cook up the batch more quickly. Then you may cut them into quarters or even smaller bite size pieces and serve as finger foods or party nibbles.
https://veganlovlie.com/vegetable-pancakes-with-carrot-spinach/
