3 Ingredient Sweet Potato Flour Pancakes

I recently saw a bag of Sweet Potato Flour and decided to try some. Most recipes I looked through needed several eggs! The usual rule for vegan substitutions wouldn’t have worked because the sweet potato flour was mostly the secondary ingredient rather than the primary one. My little one of course suggested making her favourite food in the world, Pancakes!

These sweet potato flour and banana pancakes use just three ingredients, and are gluten-free, oil-free and sugar-free. Using an overripe banana works well to bind the batter and give just the right sweetness. These pancakes taste best when warm, the good thing is they don’t last long once off the pan!! We ate some of ours with Strawberry Jam 🍓 and the rest dunked in maple syrup. Sweet Potato Flour is considered to be a paleo ingredient and can be used in baking cookies, muffins, cakes, sweet bread and also, as a thickener for gravies and making batter. As a naturally gluten-free flour it lends a slightly sweet taste to the pancakes.

3 Ingredient Sweet Potato Flour Pancakes

Gluten-free; Sugar-free; Substitute the Almond Milk for Soy or Rice Milk if avoiding nuts.

Ingredients
  • 3/4 cup Sweet Potato Flour
  • 1 -2 Overripe Banana/s
  • 1/2 cup Almond Milk (I used Vanilla flavoured)
Instructions
  1. Mash the overripe bananas and then whisk in the almond milk into a mixing bowl until smooth.

  2. Gently sift in the sweet potato flour and whisk the batter until free from lumps

  3. Heat a non stick crepe pan and spoon the batter on to the hot surface.

  4. Cook until the bottom is golden and lifting up off the sides.

  5. Enjoy warm with your favourite jam or maple syrup 😊

If you liked this gluten-free pancake recipe, please see here and here.

Please do pitch in with your sweet potato flour ideas in the comments 🙂

 

Vegan Chocolate Biscuit Cake

This Vegan Chocolate Biscuit Cake is one my favourite Mother’s Day present from the little ones. Biscuit cakes/ bars are easy for little hands to make, involving no hot ovens and lots of fun with breaking the biscuits up. As long as they clean up, they are actually allowed to make this recipe. The best part is the cake can be made up in different flavours by just varying the toppings. This recipe uses canned coconut cream, so use the can without shaking. Using just 5 ingredients, requiring just 15 minutes of preparation time and 1 hour of chilling in the fridge, this quick biscuit cake ticks a lot of boxes!

Vegan Chocolate Biscuit Cake

No baking.

 Easy recipe for little bakers.

Ingredients
  • 25 - 28 Digestive/ other Vegan Biscuits
  • 1 cup Vegan Dark Chocolate
  • 1/2 cup Coconut Cream (Only the solid cream)
  • 1/2 cup Cacao Powder
  • 1/2 cup Coconut Cream - Remaining liquid/ watery part
Instructions
  1. Break the vegan chocolate up into pieces and add the solid coconut cream part and microwave in short bursts of 30 seconds until the chocolate melts (about 2 - 4 minutes, depending on the microwave power).

  2. Mix the cacao powder and the liquid (watery) coconut cream part until smooth.
  3. Place the digestive biscuits in a zip lock bag and break into crumbs with a rolling pin.
  4. Take a deep bowl, add the biscuit crumbs and make a well in the centre.
  5. Next pour the coconut - cacao mix into the well and mix well until a dough forms.
  6. Line a springform cake tin with non stick paper (the children used an 8" tin).

  7. Flatten the biscuit dough into the pan until smooth.
  8. Pour the warm chocolate mixture over it and cool for a bit. (This is where the children are supposed to clean up their mess and the kitchen!)
  9. Use a skewer or small whisk to gently make patterns on the surface of the cooling chocolate mixture.
  10. Allow to set in the fridge for at least 1 hour. (Overnight is best as the flavours mix really well.)
  11. After refrigeration for atleast 1 hour loosen the sides of the tin with a spatula and remove the cake.
  12. Serve chilled.

Enjoy 😊

Vegan Zucchini Fritters – Only 5 Ingredients

Warm weather means more fresh choices at my favourite fresh food farmers markets and more  summer vegetables like zucchini. Fresh zucchini of course equals to Zucchini Fritters… vegan Zucchini Fritters! The weekly theme for Vegan MoFo for week 2 this year is a kitchen gadget I can’t live without. I went through my appliance cupboard and stopped at my stand mixer, (very useful with making my own dough  and batter); Blender (great for nut butters, smoothies, frozen desserts, soups and dips ), until I saw my Air Fryer! My Philips Airfryer is quite old (bought it in 2012) and has helped make several of my favourite foods relatively fat-free doing away with the messy deep-frying process. I have possibly deep-fried food a couple of times after my Air Fryer’s been an active part of my kitchen.

This 5 ingredient recipe is gluten-free, low-fat and made in the Air Fryer. Ready in under half an hour, these fritters taste great by themselves or combined with a salad for a filling meal.

Vegan Zucchini Fritters - 5 Ingredients

Vegan; Gluten-free; Low fat; Air Fryer recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Zucchini, medium.
  • 3/4 cup Besan (Chickpea Flour)
  • 3/4 cup Rice Flour (finely ground)
  • 1/2 teaspoon Turmeric
  • Black Salt (Kala Namak), to taste
Instructions
  1. Sift the "Besan" & rice flour together in a deep mixing bowl. Toss in turmeric powder and salt to taste and whisk through.

  2. Grate the zucchini and squeeze out any excess water.

  3. Fold the grated zucchini mixture into the dry flour mix.

  4. Form round patties using wet palms and place in the Air Fryer basket.

  5. Cook for 20 minutes at 200 degrees Celsius and allow to cool slightly before removing from the Air Fryer basket as the patties are quite delicate when hot.

Recipe Notes

I get my Black/ rock salt (Kala Namak), rice flour and Besan flour at my local Indian grocery store. 

 

This is not a sponsored post. I really love my Air Fryer and find that it’s a great tool in my kitchen, if you liked this recipe please check out, my Air Fryer Samosa recipe  😊

Also, please do check out Cook Blog Share where my Zucchini Fritter recipe shares the space with these other gorgeous recipes!

Finger Millet Pancakes (Savoury & Sweet Versions)

“Finger Millet” is a much-loved grain because it’s gluten-free and for the perceived health benefits and nutritive value. Red Finger Millet also, called “Nachni” or, “Ragi”, was a food I grew up with. Millet flour got tossed into dumplings, baked goods, dessert and most importantly pancakes!

My mother believed that all foods in their natural and unprocessed form when consumed in moderation were good for you. My little ones love pancakes and eat these hot off the pan with maple syrup and fruit preserves. The grown ups in the household prefer the savoury version with finely chopped shallots sprinkled with salt and pepper. I usually make a large bowl full of batter with fine finger millet flour and rice flour in some warm water. This batter sits in a warm spot while I get the shallots chopped. The little ones polished hot pancakes as soon as they were out of the pan dunked into maple syrup, but I did manage to take a few images of the savoury ones with different toppings 😊

 

Finger Millet Flour Pancakes

Gluten free, fat-free and ready in minutes. Choose your own toppings, or use as a wrap for veggie fillings.

Priya: Priya@MasalaVegan
Ingredients
  • 1 cup Red Finger Millet Flour, fine
  • 1/3 cup Rice Flour, fine
  • 2 - 2.5 cups Warm Water
Savoury Pancakes
  • 1/2 cup Green Shallots, chopped finely
  • 1/2 cup Fresh Mint Leaves, minced
  • Salt, to taste
  • Black Pepper, to taste
Sweet Pancakes
  • 1/2 cup Desiccated Coconut, to sprinkle on top
  • Maple Syrup, to serve with
Instructions
  1. Heat a griddle pan (I used my trusty cast iron pan). (A non stick pan works just as well).

  2. Pour half a cup of batter on the hot griddle and spread around in a thin circle by tilting and rotating the griddle pan carefully.

  3. Sprinkle 1 tablespoon of shallots if making a savoury pancake and some salt & pepper.

  4. Sprinkle 1/2 a tablespoon of desiccated coconut, if using, to make a sweet pancake.

  5. Cover the pan and cook on low heat until the sides start to lift up.

  6. Flip over and cook the other side for a couple of minutes.

  7. Serve warm.

  8. The savoury version tastes great with some mint leaves or other toppings of choice sprinkled onn the top.

  9. The coconut pancakes taste great dunked into maple syrup or, with fruit preserves or, with chopped up fresh fruit.

Finger Millet Pancakes

I’m curious to know everyone’s favourite sweet & savoury batter, so please chip in the comments below 😊

Instant Idli (Steamed Rice Flour Dumplings)

Spring has been lurking around the corner in Sydney recently. This of course jolts me out of my hibernation to cook more food instead of curling up in a corner with a mug of soup! My biggest issue with winter are the short days and not enough daylight hours with rather bad lighting when I try to take photos of my recipes. Of course, I’m not the best photographer to begin off with, and tend to use my iPad to take most of the pictures on my bench top 😳

Now for today’s recipe,

I have previously posted a traditional Idli recipe, as it is one of the most popular South Indian rice dumpling here – How to make your Idli batter & steamed Idli dumplings the traditional way.

This instant rice flour Idli recipe is an old recipe from my mother’s cooking diary. Ready under 1 hour from start to finish, this easy recipe tastes great with Coconut Chutney, “Gunpowder” (interesting name isn’t it, 🙂 I’ll dig my recipe out soon) or Quick “Sambar” Lentil Stew to dunk the Idli in.

 Instant Idli

Instant "Idli" Rice Flour Dumplings

Vegan, Gluten free, no Oil recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 cups White Rice Flour, coarsely ground
  • 2/3 cup Skinned Split Black Lentil Flour, fine
  • Salt, to taste
  • 3 - 3.5 cups Warm Water
  • 3/4 - 1 teaspoon Eno Regular Salt
  • 1 teaspoon Rice Bran Oil, to grease the Idli Mould
Instructions
  1. Dry whisk the flours and salt together until well mixed.

  2. Mix in the warm water until a thick but smooth batter forms. Add in warm water by the spoonful to get a smooth batter. The amount of water needed depends on the coarseness of the rice flour. Set aside in a warm corner.

  3. Get a large steamer/ pot that the Idli moulds fit into and fill with water. Bring the water to a boil on high heat mad then turn the heat down to the lowest setting. (I tend to fill more water as it evaporates while cooking. Important part is to not let the boiling water near the batter while cooking.)

  4. Grease the Idli moulds/ steaming cups with rice bran oil.

  5. Stir in the Eno salt into the resting batter and mix well quickly.

  6. Drop tablespoonfuls of batter into the greased and prepared steaming moulds and set into the steamer pot. Cover the pot and steam at the highest setting for 12 - 15 minutes.

  7. Remove the moulds filled with cooked dumplings from the steamer immediately and cool for 5 - 10 minutes before gently sliding out of the moulds with a soft spatula.

  8. Enjoy hot, with Coconut Chutney or dunked into Lentil Stew.

Recipe Notes

There are different kinds of steamers that everyone uses from makeshift large pots filled with boiling water to special Idli steamers. All kinds are good as long as they hold enough water and have a separate section where the rice flour batter can cook without the water boiling into it. If the batter touches the boiling water, there will be no perfectly steamed dumplings, just a big floury, sticky mess unfortunately! I learnt this the hard way, so hope this helps 🙂

Happy Cooking 😊 If you like this recipe, please check out my other Idli recipes here –  Quinoa Idli  and 

Semolina Idli

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon 😋

Malpua

Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
Ingredients
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
Garnish
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
Instructions
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.

 

Vegan Vermicelli Pudding A.K.A. Sevaiyan Kheer (Oil free & Sugar Free)

Traditionally “Vermicelli” is a pasta from Italy meaning “Little worms”… Appetizing, I know! One of life’s greatest mysteries however, is how an Italian pasta made its way into Indian kitchens and became a staple, used in both sweet and savory recipes. Now that I have established that no worms are involved in the making of Vermicelli and it can be used at short notice to cater to sudden dessert urges (Wait what?! Surely, I’m not the only one who has them 🤔), let’s look at our pudding or “Kheer” recipe!

We need,

  • Roasted Vermicelli – 1/2 cup
  • Coconut Milk – 2 cups
  • Raw Cashews – 10 to 12
  • Green Cardamom Pods, bruised with a pestle – 4 to 5
  • Xylitol – 4 tablespoons

Directions,

  1. Dry roast the cashews in a thick bottomed pan on a slow flame (I prefer them brown and toasty). Set aside.
  2. After the pan is emptied stir in the Vermicelli and stir on low heat. I used the roasted version which is already pre-cooked and browned.
  3. Add the coconut milk, cardamom pods and Xylitol.
  4. Cook on a low heat until the mixture starts to thicken (around 12 – 15 minutes)
  5. Take off the heat and garnish with the roasted cashews.

Now, I’m really curious to know if anyone else uses a traditional ingredient from another cuisine in their recipes…  Happy Cooking 😊

Vegan Baked Falafels (Gluten Free)

Middle Eastern food is one of my favorites not just to eat, but also prepare. This baked falafel recipe uses no oil, is gluten free and can be made sesame seed free too. Perfect to dunk into creamy Hummus/ Hoummus, to layer in a sandwich or, use in salads. The total time required from start to finish is under an hour. I’ve used canned chickpeas which maybe substituted with dried chickpeas, soaked overnight and rinsed well before cooking.

  • Canned Chickpeas, drained – 1 can (~400 grams)
  • Garlic Cloves, peeled – 3 to 4
  • Parsley, finely chopped – 1/3 cup (packed)
  • Coriander Seeds – 1 heaped teaspoon
  • Cumin Seeds – 1 heaped teaspoon
  • Black Pepper – 1 level teaspoon
  • Baking Powder – 1/2 teaspoon
  • Sesame Seeds – 2 teaspoons (Omit in case of nut allergies & for school lunches)
  • Salt, to taste
  • Non Stick Spray, optional

Directions,

  1. Gently roast the dry spices – Coriander seeds, cumin seeds and black peppercorns. Cool and grind to a fine powder.
  2. Add the chickpeas and garlic to your food processor bowl and process until coarse in consistency. Empty into a mixing bowl.
  3. Dump spice powder, salt, parsley and baking powder. Mix and knead well. Set aside for half an hour.
  4. Preheat the oven to 200 degrees Celsius and line a flat tray with baking paper.
  5. Take a tablespoonful of the mixture and roll into round, slightly flattened balls. If the mix feels sticky then moisten palms with some water.
  6. Place the falafel balls on the prepared tray approximately 2″ away from each other. Spray with nonstick spray, if desired.
  7. Bake at 180 – 200 degrees Celsius for 15 – 18 minutes or, until golden brown.

Eat hot or warm with Hummous or, plain. Happy cooking 😊

Vegan Semolina Pudding – 4 Ingredient Recipe

“Kheer” or pudding, is a popular desert whipped up in a jiffy in most Indian kitchens. Also called “Payasam”, in my part of the world, the preparation times for this delicacy vary from a couple of minutes to, hours and hours of stirring and cooking! I substituted almond milk flavoured with Saffron for dairy, Xylitol for sugar and, dry roasted the semolina eliminating the need for any fat, making this a guilt free dessert.

We need,

  • Semolina, coarse – 4 heaped tablespoons
  • Xylitol – 3 tablespoons’
  • Almond Milk – 3 cups
  • Saffron – 1/2 teaspoon

Directions,

  1. Dry roast the semolina in a thick bottomed pan until golden and aromatic. Take off the heat.
  2. Mix in the Xylitol and stir well.
  3. Whisk in only 2 cups of the almond milk and mix well until no lumps remain.
  4. Return to a slow flame and cook well for 8 – 10 minutes.
  5. Warm the leftover 1 cupful of almond milk and soak the saffron.
  6. After all the liquid dries up in the pan add, the remaining saffron – almond milk mixture and mix well.

I take it off the heat at this stage as the semolina continues to cook and thicken. Feel free to add in chopped and toasted nuts or raisins in the third step if preferred.

Serve warm or, enjoy cold from the fridge after a couple of hours as I do!

Please tell me your favourite quick desert recipe modified from a traditional one below 😊

 

Brown Basmati Biriyani Rice (Vegan, Oil Free & Gluten Free)

I have been experimenting with movie making software recently  and, decided to make this short video recipe.

This is an easy, delicious, oil free, whole grain Biriyani rice recipe that takes about 5 minutes of preparation time, approximately 20 minutes of cooking time. Pre- soaking and rinsing the rice for 30 minutes cuts on cooking time. Delicious by itself or, layered with a spicy curry makes for a fabulous dish.

Any feedback or suggestions are very welcome. Enjoy!