EGG AND VEGETABLE PANCAKES RECIPE
Egg and Vegetable Pancakes are a nutritious and delicious option for a healthy breakfast or snack. These pancakes are packed with grated mixed vegetables, which add vitamins, minerals, and fiber to your meal. The addition of eggs provides protein and makes the pancakes more filling. This recipe is suitable for an Indian weight loss diet as it uses whole wheat flour and minimal oil for cooking. These pancakes are not only healthy but also bursting with flavors from the spices and herbs used. They can be enjoyed on their own or served with a side of green chutney or yogurt for a refreshing twist.
INGREDIENTS
- 2 cups grated mixed vegetables (carrots, zucchini, bell peppers, etc.)
- 4 large eggs
- 1/4 cup chopped onions
- 2 tablespoons chopped cilantro
- 2 tablespoons whole wheat flour
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Cooking oil
INSTRUCTIONS
In a large mixing bowl, combine the grated mixed vegetables, chopped onions, chopped cilantro, whole wheat flour, cumin powder, turmeric powder, red chili powder, and salt.
Crack the eggs into the bowl with the vegetable mixture. Whisk everything together until well combined.
Heat a non-stick pan over medium heat and add a small amount of cooking oil.
Take a ladleful of the egg and vegetable mixture and pour it onto the pan to form a small pancake. You can make multiple pancakes depending on the size of your pan.
Cook the pancakes for 2-3 minutes on one side until they are golden brown and firm. Flip them over and cook for another 2-3 minutes on the other side.
Repeat the process with the remaining mixture, adding more oil to the pan as needed.
Once all the pancakes are cooked, transfer them to a serving plate.
TIPS
- Use a variety of vegetables for added flavor and nutrition. You can include carrots, zucchini, bell peppers, onions, spinach, or any other vegetables of your choice.
- Grate the vegetables finely to ensure they cook evenly and blend well with the pancake batter.
- Adjust the spices according to your preference. You can add more or less chili powder depending on your spice tolerance.
- To make the pancakes fluffier, you can add a pinch of baking powder to the batter.
- If you’re following a vegan diet, you can substitute the eggs with a plant-based egg substitute or use chickpea flour (besan) as a binding agent.
- Cook the pancakes on medium heat to prevent them from burning or sticking to the pan.
- Serve the Egg and Vegetable Pancakes hot with a side of green chutney or yogurt for a refreshing and tangy flavor.
- These pancakes can be enjoyed as a breakfast option, a light lunch, or a snack.
- Store any leftover pancakes in an airtight container in the refrigerator and reheat them in a toaster or on a non-stick pan when ready to eat.
- Feel free to experiment with different vegetables and spices to customize the flavor of the pancakes to your liking.
NUTRITION VALUE
- Calories: 100-120
- Protein: 8-10g
- Fat: 5-7g
- Carbohydrates: 6-8g
- Fiber: 2-3g
