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Spiced pancakes with tomato-basil beans (v, lf)

An easy, vibrant meal for 2.
Vegan and low in fat.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

For the bean mix:

Drizzle of oil, for cooking
1 onion, diced
1 clove of garlic, crushed
1 red or yellow pepper, roughly chopped
1 large carrot, grated
1 cup cooked beans of choice (I used adzuki)
1 cup crushed or roughly chopped tomatoes, either from fresh tomatoes or using a tinned mix
1 small bunch fresh basil leaves, roughly torn or chopped

For the pancakes:

1/2 cup plain flour (I used regular wheat flour, but gluten free types could be substituted if required)
1/2 cup + 1 tbsp water
1 heaped tsp curry powder, or 1/2 tsp each of turmeric and cumin plus a pinch of salt and a few cracks of pepper

Parsley, chopped, to garnish

For the beans:
Heat the oil over medium-high heat in a large saucepan and saute the onion and garlic until golden. Add the pepper, carrot, beans and tomatoes and reduce heat to medium-low. Allow to simmer uncovered for 10 to 15 minutes, while you prepare the pancakes. (You will add the basil at the end.)

For the pancakes:
Combine the flour, water and spice in a mixing bowl and whisk well to combine. Heat a non-stick pan over medium-high heat and spray with oil if required. Ladel one-quarter of the pancake batter into the pan, and tilt the pan to distribute evenly. Allow to cook for 2 to 3 minutes, until bubbles start to form on the surface. Flip, cook for a further 2 to 3 minutes, and then repeat for the remaining batter.

You may want to keep the prepared pancakes warm in a low oven.

To finish:
When the pancakes are nearly cooked, add the basil to the tomato-bean mix and stir through. When ready, top pancakes with the tomato-bean mix and garnish with chopped parsley.