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Indian Spiced Pancakes with Coconut Cilantro Greens

Blender pancakes made with split peas and rice.

Servings 4 people

Ingredients

Pancakes

  • 1 cup brown basmati rice
  • 1 cup yellow split peas
  • 1 cup shredded unsweetened coconut
  • 1 tsp cumin seeds
  • 1/2 tsp chili flakes
  • 1/2 tsp turmeric
  • 1 tsp yellow mustard seeds
  • 6 dried curry leaves
  • 1.5 tsp sea salt
  • 1 tsp coconut oil plus extra for pan-frying

Dressing

  • 1/2 cup full fat coconut milk
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • zest and juice of 1 lime
  • 1 tbsp unseasoned rice vinegar
  • 1/2 cup roughly chopped cilantro

To serve

  • 4-5 cups mixed greens
  • 2 avocados, halved and sliced
  • 1 cup cherry tomatoes, halved
  • optional: toasted sesame seeds for garnish and your favorite hot sauce

Instructions

  1. Cover the split peas and rice with water and soak for a minimum of 2 hours. Drain and rinse. 

  2. In a skillet over medium heat, toast the spices in 1 tsp of coconut oil until fragrant and darker in colour, about 1 minute. Allow to cool. 

  3. Place the rice, split peas, shredded coconut, toasted spices, sea salt, and 2 + 1/4 cups of water into a high-speed blender. Blend until completely smooth. Set aside. 

  4. Make the coconut dressing. Place all the ingredients into a bowl and blend with an immersion blender, until cilantro is finely chopped. (If you don't have an immersion blender you can finely chop the cilantro instead) Set aside for serving. 

  5. In a skillet over medium-high, heat 1 tbsp of coconut oil. Ladle 1 cup of pancake batter and spread out until thin with a spatula or spoon. The pancake should be about 8" inches. Cook 3 minutes a side or until top is no longer runny. Repeat with remaining batter. 

  6. Serve each pancake hot with a handful of greens, half an avocado, a couple tomatoes slices, and a quarter of the dressing. Feel free to serve with toasted sesame seeds, and your favourite hot sauce.