Pepper Pancakes with Fresh Cilantro Chutney

Yield: 6 servings (serving size: 1 pancake, about 2 teaspoons chutney, and 1 tablespoon yogurt)

Ingredients

• 2 1/4  cups  loosely packed cilantro leaves (about 1 1/4 ounces)
• 1/4  cup  mint leaves, torn
• 2  tablespoons  chopped green onions
• 2  teaspoons  fresh lime juice
• 1  teaspoon  canola oil
• 1/2  teaspoon  sugar
• 1  small garlic clove, quartered
• Cooking spray
• 1/2  cup  finely chopped red bell pepper
• 1/4  cup  finely chopped onion
• 2  teaspoons  finely chopped seeded serrano chile (about 1 chile)
• 4  ounces  chickpea (garbanzo bean) flour (about 1 cup)
• 1 1/2  ounces  semolina or pasta flour (about 1/4 cup)
• 3/4  teaspoon  salt
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  fennel seeds, crushed
• 1  cup  water
• 1 1/2  teaspoons  canola oil, divided
• 6  tablespoons  plain fat-free yogurt

Preparation

1. Place first 7 ingredients in a food processor; pulse 4 times or until chopped.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently. Add serrano; cook 1 minute. Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.

3. Heat 1/2 teaspoon oil in pan over medium heat. Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter. Serve with chutney and yogurt.

Nutritional Information

Calories:

114

Fat:

3.1g (sat 0.2g,mono 1.2g,poly 0.6g)

Protein:

4.8g

Carbohydrate:

17.5g

Fiber:

1.7g

Cholesterol:

0.0mg

Iron:

1.7mg

Sodium:

309mg

Calcium:

49mg