Beetroot & Chickpea Pancakes

“A little red wonder

That shows colour,
Packed with nutrients
Zest & flavour.
A mellow mouthful
To boost the appetite,
If you’re about to binge
Start it right.
Leave it chunky
That's the way,
Go away infection

Beets are here to stay..”

1 small beetroot, grated
1 1/2 cups leftover chickpea curry
5 heaped tablespoons whole-wheat flour (atta)
1/2 cup water
1/2 teaspoon baking soda
Salt to adjust taste (Note: the curry already has salt but approx. 1/2 teaspoon should adjust the seasoning of the batter)
Light olive oil to cook
Mix the flour, baking soda and salt and keep aside. Blend the chickpea curry with 1/2 cup water. Add to the flour mixture and mix to form a smooth batter. Stir in the grated beets and mix well. 
Heat a non-stick pan. Put dollops of the batter on the pan and pan fry both sides with a little oil. The batter might be sticky so only flip once one side is cooked to avoid breaking the pancakes.
Enjoy warm with some yogurt, cream cheese and a steaming cup of coffee. A healthy, vegan breakfast that is sure to drive those chills away.