These Healthy Whole Wheat Vegetable Pancakes make for a delicious, nourishing and quick breakfast option. These pancakes are super easy to put together. All you have to do is to chop some fresh vegetables, add in the flour, a few spices and make the pancakes.
These light and fluffy whole wheat pancakes are so easy to make and you can enjoy them as a snack or as full meal. These are great to pack in your kids lunch boxes as well. When making for kids, I try to make them in a smaller size, so that it is easy for them to eat. Since all the vegetables are finely chopped and added, your little ones will never know what all you have hidden in this..:)
Switching to whole wheat flour instead of refined flour whenever we can is a healthier choice that many of us make. And when you make these at home, you know exactly what all goes into it as well.
Whole Wheat Vegetable PancakeCourse: BreakfastCuisine: AmericanDifficulty: Easy
Whole wheat vegetable pancake is a healthy and nourishing meal that you can serve any time of the day!
Onion – 1 small, finely chopped
Carrot – 1 small, grated
Potato – 1 medium, boiled and grated
Capsicum – ¼ piece, finely chopped
Salt – ½-¾ tsp
Pepper Powder – ½ tsp
Chilli Flakes – ½ tsp (optional)
Whole Wheat Flour – 1 cup
Curd – ¼ cup
Milk – ¼ cup
Coriander Leaves – a few, finely chopped
Water – ¼-½ cup
Baking Soda – ½ tsp
- For tempering
Oil – 2 tbsp
Mustard Seeds – ½ tsp
Ginger – ¼-inch piece, finely chopped or grated
Green Chilli – 1, finely chopped
Curry Leaves – a few, finely chopped
- Mix together onion, carrot, potato, capcicum, salt, pepper powder and chilli flakes. To this, add the flour, curd, milk and coriander leaves and mix well. Add enough water to make it into a thick batter.
- In a small pan, heat some oil.
- To this, add mustard seeds, ginger, green chilli and curry leaves and let it splutter. Add this tempering to the batter and mix thoroughly. Finally, add baking soda and mix well.
- Heat a pan and brush some oil on it. Pour a ladle full of batter and spread it lightly. Cook on both sides, adding a little more oil if needed, till golden brown color. Serve with some mint chutney and ketchup.