Ingredients:

• Mix in a bowl:
• 1.5 cups – whole-wheat pastry flour
• 1.5 tsp – baking powder
• 1 tsp – salt
• In another bowl, mix together:
• 1 cup – silken or soft Tofu
• 2 tbsp – vegetable oil
• 1.5 cup – chopped veggies (grated carrots, chopped Onions and green peppers)
• 1/4 cup – minced Coriander leaves
• 2 green chillies, minced
• 1 tbsp – ginger, grated

Method:

1. Add the flour mixture to the wet ingredients.
2. If the mixture is too dry, add some soymilk until you have a pancake-like batter: thin enough to spread but not dry.
3. Check salt.
4. On a hot griddle sprayed with oil, spread the pancakes into small 3- to 4 inch rounds.
5. Flip over when bubbles appear in the middle and the underside is golden-brown. Cook for another minute or two.
6. Serve hot with some chutney or ketchup.
7. Recipe courtesy: Holy Cow Vegan

Recipe courtesy of Vaishaly