This is one of my favourite recipes. It’s the dish I would make when Alone in the kitchen with an eggplant (a fabulous collection of short stories about memorable cooking for one experiences and recipes). I’ve been making masala omelettes for many years, serving them for festival breakfasts and even featured in Jamie’s Magazine back in summer 2012.

In my more recent quest to maintain a vegan diet, I started making cheela pancakes instead of omelettes. This Indian/Sri Lankan style pancake uses gram flour as a base, which is incredibly nutritious with low GI, high fibre and protein, and naturally gluten free. I love this recipe because it’s packed with flavours as well as being super quick and easy, and you can mix up the vegetables to your own preference. Great for brunch or even breakfast on the go, I serve these with a big dollop of coconut yoghurt. The pancakes can be eaten hot or cold, and make a fantastic picnic or post-training snack too.   

1. In a small or medium frying pan, add ½ tsp cumin and ½ tsp turmeric  powder and place on medium-high heat. Toast gently until fragrant, but careful not to burn.
2. Add the dry spices to a bowl with 100g gram flour (chickpea flour), ½ tsp salt and ¼ tsp of baking powder. Whisk together and add 180ml warm water. Whisk until well blended and smooth. Add handful of fresh coriander and set aside.
3. Add a teaspoon of coconut oil to the frying pan and place on medium high heat. Add the sliced mushrooms, spring onions, green chillies and tomatoes. Saute for two minutes, then pour over half of the gram flour batter to cover the vegetables.
4. Turn down heat to medium and cook pancake for 3-4 minutes on one side before turning carefully and cook for another 3-4 minutes on the other side. The pancake should be light but firm to touch and cooked through.
5. Place the cooked pancake on plate in warming oven and then repeat with remaining batter to make a second pancake. Serves two, or one very hungry person!