BEST VEGAN BIRRIA TACOS RECIPE

Hi friends, vegetable pancakes are one of my favourite food to have for breakfast or brunch. They are so easy to make and versatile. You can use any vegetables you have on hand. And today we are making a carrot, spinach and sweet potato version. So, let's get started. In a large mixing bowl, add 1 cup of chickpea flour or besan. Add salt to taste. 1 teaspoon of turmeric powder. Mix the ingredients well and then add 3 quarter cup of water. I'm adding half teaspoon of baking powder now. I actually forgot to add this to the dry ingredients before adding the water. But that's okay. Mix it well in the batter. Now add 1 third cup of cooked mashed sweet potato and whisk well. Add a handful of chopped coriander leaves or cilantro. Then set the batter aside. Add the spinach into a heated skillet. The heat is on medium. Allow the spinach to wilt a little then remove it from the pan. Then cut the spinach into smaller pieces. If you're using baby spinach, you probably need not cut them. Now add the spinach to the batter followed by the grated carrots. Give everything a good mix. Now the pancake batter is ready. Heat a pan on medium and brush with a little oil. You do need a little oil for this batter as the sweet potato will tend to caramelize and stick to the pan. Ladle some of the batter on the hot pan. Spread the batter out rather thinly. We want these pancakes to be thin and crispy. They'll be a lot tastier this way. You may make small or large pancakes. It's up to you. Cook the pancake for 3 minutes on one side before flipping it onto the other side. Cook for another 3 minutes then flip again and cook for 1 minute. Then remove it from the pan onto a serving plate. You can make larger pancakes if you want to cook up a larger batch faster. I tried to do a flip there. I almost got it. Almost. For larger pancakes, you can cut them into quarters or even smaller bite-sized pieces and serve them as finger foods or party nibbles. These pancakes are crispy on the outside and chewy inside. The caramelized sweet potatoes add a hint of sweetness and the herbs add so much freshness and fragrance. So, enjoy my recipe and I'll see you next time. Bye!