Savory Cucumber Pancakes, Fat Free
Vegan, gluten-free, fat-free, no sugars
Servings: 8 pancakes
- 1 large cucumber, grated on large holes of a grater
- ½ cup rice flour, brown or white is fine
- ½ cup chickpea flour
- 2 tsp grated ginger
- 2 tbsp grated red onion
- 1 serrano or other green chili pepper, minced
- 2 tbsp finely chopped mint
- Salt to taste
Place the grated cucumber, juices and all, in a bowl. Add the remaining ingredients and mix thoroughly.
Let the mixture stand for about 15 minutes so all the waters in the cucumber have expressed. That way you'll know exactly how much water to add to make your batter.
Now add enough water to make a fairly runny batter-- it should be slightly runnier than your average pancake batter so you can make the pancakes quite thin. They just are better and crispier that way.
Heat a nonstick or well-seasoned cast-iron skillet. Spray on some oil and pour about ¼th of a cup of the batter on the skillet. Cook the pancake until the underside is golden, then flip over and cook the other side.
Serve the pancakes hot with chutney. They are even great with some ketchup.