I came up with this idea a couple of months ago, to cook gram flour omelettey/pancakey things inside pepper rings, to add more veggies to my kids’ diets and also make it easy for little baby and toddler hands to pick up.
Gram flour pancakes are always one of our favourite breakfasts. They’re really high in protein, and I add mashed tofu for extra protein and an extra “eggy” texture. The kids will eat anything that you call a pancake, and they love helping to mix them too! They also make a really handy snack eaten cold for picnics or lunchboxes.
Síofra really loved these pepper pancakes. They’re so easy for a baby to pick up and chew on, even when she was really sleepy first thing in the morning, like in these photos! They’re great for baby led weaning and could be given from 6 months old. You can just leave out the salt for small babies.
3 peppers (various colours)
1 block of firm tofu (about 400g)
3 cups of gram flour (chickpea flour)
1/4 tsp of black salt (also known as kala namak, optional but gives an eggy flavour)
1 tbsp. of nutritional yeast (also optional but tastes nice)
A dash of turmeric and paprika (for colour and flavour, feel free to add whatever spices you like)
Sea salt and black pepper (optional, I like to make a few without salt first for the baby, then add salt to the batter for my ones)
2 cups of water
A handful of fresh herbs like chives, parsley, coriander or basil
A little oil for cooking
Deseed the peppers and slice into rings, about 1cm thick. This makes quite a lot of pancakes, so you could half the quantities if you want, but I think the leftovers make a nice snack or lunch the next day!
Drain and mash the tofu. It’s ok if there are some bigger pieces of tofu in it, I like it that way, so it doesn’t have to be that well mashed.
Mix the gram flour, black salt, nutritional yeast, spices, and salt and pepper in a large bowl.
Add the tofu and water and mix into a fair thick batter.
Heat the oil in a non-stick frying pan over a medium heat. Add pepper slices to the frying pan, with a little space between them, I did about 3 at a time. You could mix the herbs into the batter, but I sprinkled a few into the frying pan inside the pepper rings, just before adding the batter, because they look nice that way. Spoon a few tablespoons of the batter into each pepper ring until it’s full.
Cook the pepper pancake until it’s golden brown on each side and cooked through.
Serve straight away or they’re nice cold as a snack or with salad.