Super high fibre vegan pancakes.
When Monica Manchanda of Sin-a-Mon Tales, posted this recipe for ‘Gud aur Saunf Wala Atta ke Cheela’ over a year ago, I had promptly bookmarked it, but hadn't got around to making it for awhile.
Since I found myself with some super strong wheat flour to be used up, I remembered this recipe and dug it out.
I mostly followed Monica's recipe for these Jaggery and fennel seed wheat crepes, but I adjusted it to suit what I had on hand and needed to use up.
For the original recipe of Monica's Granny's Gud aur Saunf Wala Atta Ka Cheela recipe, please click on the link.
This is practically a 3 ingredient recipe.
Below is the recipe with my adjustments.
2 cups super strong stone ground wheat flour - its very high in fibre.
1/2 cup powdered jaggery (or melted jaggery)
2 tsp saunf / fennel seeds
I went really low on the jaggery, so it was just
a mild hint of sweetness.
Mix together the wheat flour and the jaggery with a pinch of salt.
Slowly add water and keep stirring, till you have a batter of pancake (European not American) consistency.
Add saunf / fennel seeds and leave the batter for 30 minutes so the flavours blend.
Grease a flat frying pan with a little oil or ghee and pour a thin layer of batter into the pan and spread into a circle.
Fry on both sides for about 2 minutes each until the cheela starts to brown.
A little dab of ghee on top, just made it smell and taste wonderful, but can easily be avoided if you want to keep it vegan.
We loved having these for brunch. They didn’t need anything to accompany them.
