Exotic Nectarine Turmeric Pancakes

Delectable South Asian Vegetarian Breakfast Pancakes

Start your morning with a delightful burst of flavors with these South Asian-inspired Vegetarian Breakfast Pancakes. Masterfully crafted to infuse an Indian zest, these pancakes are a perfect blend of sweetness, citrus, and aromatic spices. They are meticulously designed to be lactose-free, free from any additives, and safe for those with fish, meat, and red meat allergies, ensuring a wholesome, nutritious, and safe morning treat.

Serves: 2, Difficulty: Expert

Ingredients

• 150 grams of corn flour
• 50 grams of date sugar
• 2 grams of salt
• 1 tablespoon of turmeric
• 1 nectarine, finely chopped
• 150 ml of tomato juice
• 2 teaspoons of ground cinnamon
• 2 teaspoons of baking powder
• 150 ml of water
• 1 tablespoon of finely chopped coriander leaves
• 1 tablespoon of olive oil

Method

• In a large mixing bowl, combine the corn flour, date sugar, salt, turmeric, and baking powder.
• Gradually add the tomato juice and water, mixing continuously to form a smooth, lump-free batter.
• Add the finely chopped nectarine, ground cinnamon, and finely chopped coriander leaves into the batter and mix well.
• Heat a non-stick frying pan over medium heat and lightly brush with olive oil.
• Pour a small ladle of batter into the pan, forming a round pancake. Cook for 2-3 minutes, or until bubbles form on the surface.
• Flip the pancake and cook for an additional 2-3 minutes or until golden brown.
• Repeat the process with the remaining batter, ensuring to brush the pan with olive oil as needed.
• Serve the pancakes warm, garnished with a sprinkle of date sugar or a drizzle of tomato juice.

Tips

• Ensure the pan is well-heated to get evenly cooked pancakes.
• For additional flavor, consider adding a pinch of chili powder to the batter for a slight kick.
• Serve with a side of fresh nectarine slices for an added burst of fresh fruitiness.

Nutritional Information