Spinach and Mushroom Omelette/ Savoury Pancake

This recipe is an adaptation of my previous recipe - Tofu & Spinach Curry Omelette/ Pie. You can add in any other vegetables or fillings that you like, making this a very versatile recipe!

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Ingredients

  • 1/4 cup plain flour (GF option: 1/4 cup potato flour*)

  • 1/4 cup semolina (GF option: 1/4 cup tapioca flour*)

  • 1/4 cup chickpea flour

  • 1/4 cup maize/corn flour

  • 1/4 cup rice flour

  • 1 Tbsp flax flour

  • 1 tsp xantham gum (only if using gluten-free flour)

  • Salt to taste

  • 1/2 tsp turmeric powder

  • 1/2 tsp cayenne pepper

  • 1 tsp fresh garlic, crushed

  • 1 tsp fresh green chilli, crushed

  • 1/2 tsp cumin powder

  • 1/2 tsp dry red chilli flakes

  • 1/2 cup coconut cream

  • 1 ½ cups water (or more to form batter)

  • 1/2 cup chopped spring onions

  • 1 cup finely chopped mushrooms

  • 1 cup finely chopped spinach leaves

*Please note that the GF options above are not substitutes for the gluten-based flours, but are rather suggestions that have been tested specifically for this recipe.

Method

  1. Sift together plain flour (or potato flour), semolina (or tapioca flour), chickpea flour, maize/corn flour, rice flour, flax flour and xantham gum (only if using gluten-free flours).

  2. Add salt, turmeric powder, cayenne pepper, garlic, green chilli, cumin powder, dry red chilli flakes, coconut cream and water. Whisk slowly to combine all ingredients to form a thick pancake-like batter. You can add more water to create the correct consistency. Remember to taste and adjust the salt accordingly if adding more water.

  3. Add spring onions, mushrooms and spinach or any other vegetables or fillings of your choice.

  4. To make the omelettes, heat a non-stick frying pan on low to medium heat and add 1 tsp ghee/coconut oil to fry.

  5. Add large spoonful’s of the mixture to the pan and spread across the surface. When the dough bubbles through, you can flip one half over the other half – your omelette will be in the shape of a semi-circle. Drizzle a little bit of oil/ghee. Allow to cook through slowly.

  6. Note that if you’re using the gluten-free version of this recipe, the batter will take a little longer to cook until crisp.

Main plateJanishthaVegetarian, Vegan, Gluten-free, Eggless, Egg-free, Pancake, SavouryComment