Mix the first six ingredients in a bowl and let rest for 30 minutes.
Heat a large nonstick or cast-iron pan or griddle over medium.
Moisten a piece of paper towel with oil; carefully rub skillet with oiled paper towel.
For each pancake (makes about 6 pancakes), spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon spread batter into a round.
Sprinkle some veggies on top; cook for 2 minutes and flip to cook for 2 more minutes on the other side.
Serve with coconut and peanut chutney.