Spinach Pancakes

Hearty and Healthy twist to traditional pancakes

Pancakes are not known for their health benefits. But just imagine a light fluffy pancake topped with butter, maple syrup, some whipped cream and fresh berries. I cannot deprive myself from this pleasure. But today I decided to go on healthier way and prepared savory pancakes.

I substituted sugar with salt and red chili powder, stirred in some veggies like spinach, tomato and red onion with some dhana-jeera powder and some fennel seeds and ajwain seeds for the extra kick. The result? Outstandingly tasty and healthy pancakes – made from scratch using whole wheat flour and some homemade “bhajani” flour!

spinach pancake

1/2 pound chopped spinach
3/4 cup whole wheat flour
1 tablespoon baking powder
1 egg
1 cup low-fat milk or buttermilk
1 teaspoon salt (more to taste)
1/2 teaspoon red chili powder
1 teaspoon dhana-jeera powder
1/2 teaspoon fennel seeds
1/2 teaspoon ajwain seeds
oil as needed
optional ingredients:
1 small tomato, finely chopped
1/2 small red onion or scallions, finely chopped.

Method –
Finely chop spinach leaves, a small tomato and a red onion.

Add dry ingredients to a large bowl and mix. Whisk an egg in a separate bowl. Add milk and all dry ingredients, and whisk until smooth batter forms. Then stir in all veggies. The batter should be spoonable but not pourable. Adjust the consistency by adding either spoonful of water or flour as needed.
Heat a skillet over medium-high flame, add little oil or use non-stick oil spray.

Place a ladle full of batter on the skillet and spread it into a pancake. Cook until the wet side of pancake bubbles. Flip and cook the other side for another 2-3 minutes until brown.

These savory pancakes are packed with flavor, good amount of Iron, Calcium, Vitamin A and fibre.

Bon Apetite!

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