Buckwheat Oat Chickpea Flax Pancake with Collard Greens, Asparagus, Leeks

Growing up with an array of dosai made from the traditional rice and urad dal, as well as chickpea and sooji and anything else my mom felt like throwing together for an amazing experimental dish, I love quick pan fritters and pancakes and pan breads for a weeknight meal, along with vegetable curries and chutneys.

This time, I went with a combination of quarter cup each of buckwheat flour, chickpea flour, rice flour, oat flour, flax meal, and fine cream of wheat (sooji). To boost it a bit, I also added some cooked brown lentils leftover from making Mesir Wat.

For the vegetable side, wilted collard greens with leeks, zucchini, yellow squash, and asparagus  turned out perfect.

Ingredients:
¼ cup each of:
buckwheat flour
oat flour
rice flour
chickpea flour
cream of wheat
flax meal
¼ cup cooked seasoned brown lentils
¼ cup finely chopped radish greens or beet greens
¼ cup finely diced onions
salt to taste
water as needed to make a thick batter

oil for pan-cooking

Preparation

1. Combine the dry ingredients, mix well; add a little water at a time stirring gently to make a thick pancake-like batter
2. Heat a seasoned cast iron skillet to medium, and cook like pancakes
3. Serve warm with any favorite chutney or the Wilted Collard Greens-Leeks-Asparagus side

Wilted Collard Greens Leeks Asparagus Zucchini Yellow Squash 

Since there is no rigid combination here, use as much or as little of each of the above, chopped or sliced to desired size/length. Heat a couple of tablespoons of olive oil and wilt the collard greens; then add the other vegetables and saute till desired doneness. Season to taste.

Quinoa Scallions Fenugreek Feta Fritters

For a while now, fritters, griddle cakes, and unleavened pan breads seem to be taking over my kitchen. Anything is fair game as long as I can make a batter and cook it on the pan quickly. A nice big vegetable side, plus a few of these small fritters or pancakes seem to be a popular dinner meal with all but the youngest in the house.

Ingredients
1 cup cooked quinoa
¼ cup buttermilk
¼ cup crumbled feta
¼ cup finely chopped scallions
1 Tbsp Bragg's Liquid Aminos
2 eggs
2 Tbsp flax meal
2 mint leaves minced
2 Tbsp finely chopped cilantro leaves
1 Tbsp dried fenugreek leaves (available at most Indian stores)

3 Tbsp finely diced onions (optional)

oil for griddle cooking

Preparation

1. Combine the ingredients and mix well to form a thick batter
2. Heat a well-seasoned cast iron skillet to medium, with a light drizzling of oil
3. Drop a dollop of the batter, flatten a bit, allow to cook till browned; flip and brown the other side
4. Serve warm with Mint-Cilantro Chutney

Mint-Cilantro Chutney:
10 mint leaves, finely chopped
½ cup chopped cilantro
1 small serrano chili, chopped (optional, adjust to taste)
1 Tbsp Tahini paste
¼ teaspoon tamarind paste
¼ teaspoon agave nectar

Combine the ingredients in a blender, and process to a fine paste, adding water if needed for the chutney consistency.