instant savory pancake and instant sweet "nougat"

savory pancake

instant nougat

So, it's kind of cold here right now and fermenting a dosa/idli batter overnight is just not happening.  So I have taken to making instant savory pancakes for breakfast.  They are filling and healthy, protein rich, and wheat free.  I haven't tried making them entirely gluten free yet, I use oat or barley flour. 
The nougat is inspired by the Torrone nougat I that was a treasured treat when I was growing up.  Torrone are sweet and light and flavored with citrus.  Not especially healthy though.  My version is based on almond butter and nonfat dry milk with added nuts and dried fruits.  They are lightly sweetened with agave nectar or honey.  Also rich in protein and healthy fats, vitamins and minerals from the almond butter and nuts.  They are also so  colorful although my picture doesn't really capture that so well.   

Instant savory pancake
makes one

2T garbanzo flour
2T barley or oat flour
red pepper flakes to taste
pinch of salt
1/8 t each baking powder and baking soda
1/4 c buttermilk, kefir, or thinned nonfat yogurt (or slightly more or less to make a thick but pourable batter)
1t veg oil
1/8 t each nigella seeds, mustard seeds, fennel seeds

Heat the oil in a small skillet and temper the seeds until they start to turn color.  Mix the dry ingredients together and then mix in the buttermilk or yoghurt.  Should be pretty thick but still pourable.  Add in the seeds and oil and mix.  Heat a nonstick skillet over medium heat and add just a touch of oil.  Pour in the batter.  Reduce the heat to low and cover.  Cook until the bottom is brown and the top is dry.  Flip and cook until the bottom is brown. 

Nougat
amount of servings is up to you.  I will give approximate amounts.

Equal parts raw almond butter and nonfat dry milk powder.  I used about 1/4 cup each.
Vegan option is to use coconut flour in place of milk powder
1-2T agave nectar or honey
zest of one lemon or orange
1/4 cup or more of roughly chopped dried fruits of your choice, such as cherries, apricots, peaches, etc.
1/4 cup of roughly chopped nuts (green pistascios look great and hazelnuts taste good)

Mix everything together and knead until the mixture holds together.  If it is too crumbly, add a bit more almond butter, if it is too sticky add a bit more milk powder.  Plop it out onto a silpat or or waxed paper.  mold into a flat rectangle and then slice into whatever size or shape you like.  You can put it in the refrigerator for a bit before you slice it.