Ingredients

• 2 cups chickpea flour Pancakes
• 1 cup baby spinach or kale (finely chopped) Pancakes
• 1/2 cup sheep or goat's milk yogurt* Pancakes
• 1 1/2 cups water Pancakes
• 1 tsp pink Himalayan salt Pancakes
• 1/2 tsp turmeric Pancakes
• 1 tsp garam masala Pancakes
• 1 tsp clarified butter or coconut oil Pancakes
• 1 small red onion, finely chopped (optional) Pancakes
• 1 chopped green chilli to increase heat (optional) Pancakes
• 1/4 cucumber Cucumber Yogurt Sauce
• 1 small garlic clove Cucumber Yogurt Sauce
• 1/2 cup of sheep's milk yogurt Cucumber Yogurt Sauce

Instructions

1. Put the chickpea flour in a mixing-bowl. Add salt, turmeric, garam masala and mix the dry ingredients. Add the chopped greens, onions, water and yogurt and whisk till you get a smooth, loose batter.
2. Heat a non stick griddle/pan. Put the clarified butter/oil and grease the griddle.
3. Pour a ladle full of batter onto the heated griddle and, using the back of the ladle, spread it thinly.
4. When the underside becomes golden, loosen the pancake with a spatula and flip. Continue cooking the other side until both sides are golden.
5. Serve hot.