I can’t fathom how unbelievably fluffy this are for non-yeasted pancakes. I am in love with the texture and fluff buckwheat flour adds to this amazing pancakes. We have been eating them ever since I created this recipe!
I have always loved winning contests as a child. Who doesn’t like winning?! I’ve won concert tickets from radio contests, spelling bees and money.
I have entered some contests online recently and am super grateful to have been chosen for The Healthy Apple‘s grain-free flour giveaway.
Oh my! I forgot how much I love pot pie!! My only complaint with this recipe is that I did not make enough! My fiancé, his niece and I had it for dinner and had enough for lunch leftovers. If you are planning to make this a meal for more than one night for two people, you might want to increase your measurements or serve it with mashed potatoes or sautéed kale dish.
Of course, as always you could omit the animal flesh here to make a good veggie pot pie. If you do that, I would add lima beans and green beans to boost the protein.
I absolutely LOVE Indian Cuisine. It’s usually all naturally gluten-free, healthy & tastes amazing. Eating a mostly vegetarian diet is so good (and good for you) especially Indian food. 🙂
Utthapam is a savory Indian pancake food. It is not thin and crispy like Dosa is. Traditionally, the batter is fermented, but again I go the quick and easy route to get similar flavor. I suppose one could add Apple Cider Vinegar to the mix to give it more of a sour flavor, but why add more ingredients to a simple breakfast?