Savoury Veg Pancakes

Method

1. 1Beat all three flours with buttermilk and water into a pourable batter — no lumps.
2. 2Stir in veg, ginger, chilli, coriander, cumin, ajwain and salt.
3. 3Rest 8 minutes for the flours to hydrate.
4. 4Heat tawa, drizzle oil, ladle batter and spread into thick discs.
5. 5Cook 3 minutes per side till deeply golden.
6. 6Serve hot with coconut chutney — high-protein, gluten-free breakfast.