Pepper Pancakes With Fresh Cilantro Chutney

• 2 1/4 cups loosely packed cilantro leaves (about 1 1/4 ounces)
• 1/4 cup mint leaves, torn
• 2 tablespoons chopped green onions
• 2 teaspoons fresh lime juice
• 1 teaspoon canola oil
• 1/2 teaspoon sugar
• 1 small garlic clove, quartered
• Cooking spray
• 1/2 cup finely chopped red bell pepper
• 1/4 cup finely chopped onion
• 2 teaspoons finely chopped seeded serrano chile (about 1 chile)
• 4 ounces chickpea (garbanzo bean) flour (about 1 cup)
• 1 1/2 ounces semolina or pasta flour (about 1/4 cup)
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fennel seeds, crushed
• 1 cup water
• 1 1/2 teaspoons canola oil, divided
• 6 tablespoons plain fat-free yogurt

1. Place first 7 ingredients in a food processor; pulse 4 times or until chopped.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bell pepper and 1/4 cup onion; cook 4 minutes, stirring frequently. Add serrano; cook 1 minute. Place bell pepper mixture in a large bowl. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours, salt, cumin, and fennel seeds to bell pepper mixture. Stir in 1 cup water, and let stand 3 minutes.
3. Heat 1/2 teaspoon oil in pan over medium heat. Pour 1/3 cup batter per pancake into pan; spread batter into 2 (5-inch) circles. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip pancakes; cook 2 minutes or until bottoms are lightly browned. Repeat procedure twice with remaining oil and batter. Serve with chutney and yogurt.

cilantro, mint, green onions, lime juice, canola oil, sugar, garlic, cooking spray, red bell pepper, onion, seeded serrano chile, chickpea, pasta flour, salt, ground cumin, fennel seeds, water, canola oil, yogurt

Taken from www.myrecipes.com/recipe/pepper-pancakes-with-fresh-cilantro-chutney (may not work)