Pepper Pancakes With Fresh Cilantro Chutney Recipe

Name: Pepper Pancakes With Fresh Cilantro Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups loosely packed cilantro leaves (about 1 1/4 ounces); 1/4 cup mint leaves, torn; 2 tablespoons chopped green onions; 2 teaspoons fresh lime juice; 1 teaspoon canola oil; 1/2 teaspoon sugar; 1 small garlic clove, quartered; Cooking spray; 1/2 cup finely chopped red bell pepper; 1/4 cup finely chopped onion; 2 teaspoons finely chopped seeded serrano chile (about 1 chile); 4 ounces chickpea (garbanzo bean) flour (about 1 cup); 1 1/2 ounces semolina or pasta flour (about 1/4 cup); 3/4 teaspoon salt; 1/2 teaspoon ground cumin; 1/2 teaspoon fennel seeds, crushed; 1 cup water; 1 1/2 teaspoons canola oil, divided; 6 tablespoons plain fat-free yogurt

Servings: persons

2 1/4 cups loosely packed cilantro leaves (about 1 1/4 ounces)
1/4 cup mint leaves, torn
2 tablespoons chopped green onions
2 teaspoons fresh lime juice
1 teaspoon canola oil
1/2 teaspoon sugar
1 small garlic clove, quartered
Cooking spray
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped onion
2 teaspoons finely chopped seeded serrano chile (about 1 chile)
4 ounces chickpea (garbanzo bean) flour (about 1 cup)
1 1/2 ounces semolina or pasta flour (about 1/4 cup)
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds, crushed
1 cup water
1 1/2 teaspoons canola oil, divided
6 tablespoons plain fat-free yogurt

1
Place first 7 ingredients in a food processor; pulse 4 times or until chopped.
2
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently. Add serrano; cook 1 minute. Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.
3
Heat 1/2 teaspoon oil in pan over medium heat. Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter. Serve with chutney and yogurt.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/4 cups loosely packed cilantro leaves (about 1 1/4 ounces), 1/4 cup mint leaves, torn, 2 tablespoons chopped green onions, 2 teaspoons fresh lime juice, and more.

Yes, Pepper Pancakes With Fresh Cilantro Chutney falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pepper Pancakes With Fresh Cilantro Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions