AJ’s Savory Pancakes
AJ’s Savory Pancakes
So easy your dog can make them!
Did I just say “Savory” pancakes?! Oh yes I did, my friends. Get ready to have an extra pair of socks handy ‘cuz the pair you’re wearing are about to be knocked off!
I am here to share with you a delicious savory pancake recipe for spring. It’s a household favorite between my boyfriend, Taylor, and me! These pancakes are similar to besan ka chilla, which is a simple and savory gram flour pancake from Northern India. They are so easy to make, I think our dogs could make them if they had opposable thumbs. It’s surprising how much of a treat this recipe is in comparison to how simple it is to make!
Being a full time yoga instructor and artist, it’s hard to find time to cook. Let’s be honest, when I finally get home from running around town teaching four classes in one day, the last thing I want to do is come home and cook a complicated meal. And not only is this recipe simple, it’s also versatile. You can use any types of veggies you want!
For this recipe, I chose corn, carrots, and peas. In other batters, I’ve thrown in eggplant, mushrooms, and onions topped with a garlic sauce. Another, chickpeas and olives topped with feta cheese. You just can’t go wrong!
Enjoy your pancake-y feast! And don’t forget to top your pancakes with all the delicious things.
You can adapt this recipe to make it gluten free and/or vegan! This recipe yields 4 large pancakes perfect for two people to share.
1 cup Gluten Free Flour
1 cup Milk of your choice (plant-based or not)
1 cup sautéed veggies of your choice
1 tbsp baking powder
1 tbsp apple cider vinegar
¼ tsp turmeric
¼ tsp paprika
¼ tsp cinnamon
¼ tsp coriander
1 tsp agave or honey
1 tbsp liquid aminos or soy sauce
Salt and pepper to taste
Heat a non-stick pan over medium heat and cook your veggies until soft.
While the veggies cook, add all dry ingredients into a bowl and mix.
Add all wet ingredients into a separate bowl and mix.
Combine the wet ingredients into the dry bowl and mix just enough to see bubbles form. If you like thinner pancakes, add some water or more milk. Let the pancake mixture sit while you finish cooking your veggies.
After your veggies are done cooking, add them into the pancake mixture and stir.
With your pan still at medium heat, lightly oil the pan with coconut or olive oil. Pour in the batter and use a wooden spoon to form a pancake shape.
Cook until the pancake starts to bubble and then flip it. It should be nice and golden. (YUM!)
Serve warm. Top with whatever deliciousness you’d like!
Addie Jo is a yoga teacher, indoor cycling instructor, and artist based in Wilmington, NC. She is the creator of the trademarked style of yoga-inspired fitness called Prana Pump, which incorporates HIIT and weights into foundation yoga asana. Her artwork is emotional and energetic abstract watercolor portraits and figurative drawings. For Addie Jo, it’s hard to go through the day without creating something, whether it’s a painting, a yoga flow, or a new recipe! On her off-days, she loves cuddling with her three pups, listening to podcasts, creating new recipes, and riding her vintage Yamaha DT175 motorcycle. To keep up with Addie Jo, follow her on Instagram at @aboutayogagirl and @pranapump. And check out her art at _aj.grey_.