Savoury Carrot and Coriander Pancakes
These Savoury Carrot and Coriander Pancakes bring a wholesome twist to the traditional pancake. Bursting with the goodness of oats, fresh carrots, creamy paneer, and fragrant coriander, this recipe offers a healthy, vegetarian option for breakfast or a light snack. Packed with essential nutrients and fiber, these pancakes make for a delightful meal to start your day, and can be paired with a tangy tomato garlic chutney or spiced hung curd dip for an extra punch of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oats Flour | 1 cup |
| Carrots (Gajjar), grated | 1/2 cup |
| Paneer (Homemade Cottage Cheese), grated | 1/2 cup |
| Coriander (Dhania) Leaves, finely chopped | 1/2 cup |
| Buttermilk | 1 cup |
| Green Chilli, finely chopped | 1 |
| Ginger, grated | 1 teaspoon |
| Baking Powder | 1 pinch |
| Butter (Salted), for cooking | To make pancakes |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150-200 kcal |
| Protein | 5-7 grams |
| Carbohydrates | 18-22 grams |
| Fat | 5-7 grams |
| Fiber | 2-3 grams |
| Sodium | 300-400 mg |
Note: Nutritional values are estimates and may vary based on specific ingredient brands and quantities.
Preparation Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
2-3
Instructions
-
Prepare the Batter:
In a large mixing bowl, combine oats flour, grated carrots, crumbled paneer, chopped coriander leaves, finely chopped green chili, and grated ginger. Add a pinch of baking powder and salt to taste. Mix all the ingredients thoroughly to ensure they are evenly distributed. -
Add Buttermilk:
Slowly pour the buttermilk into the dry ingredients, stirring continuously. You should aim for a thick batter consistency, slightly thicker than traditional pancake batter. -
Heat the Griddle:
Heat a griddle or non-stick pan over medium heat. Once hot, lightly grease the surface with a little butter. -
Cook the Pancakes:
Scoop a ladle of batter and pour it onto the griddle, gently spreading it into a medium-sized circle. Let it cook for about 2 minutes on one side, until the edges begin to crisp up. Flip the pancake and cook for another 2 minutes, ensuring it’s cooked through and golden brown on both sides. -
Serve:
Once cooked, remove the pancakes from the griddle and serve immediately. These Savoury Carrot and Coriander Pancakes pair beautifully with a tangy tomato garlic chutney or a spiced hung curd dip for an added flavor burst. Enjoy them as a hearty breakfast or as a delightful snack with your favorite dip.
Tips:
- For a vegan option, replace the paneer with tofu or a plant-based cheese alternative, and substitute the buttermilk with almond or soy milk.
- To make these pancakes even more filling, you can add finely chopped spinach or other greens for an extra dose of nutrients.
- If you prefer your pancakes with a slightly spicier kick, increase the number of green chilies or add a pinch of red chili powder to the batter.
These pancakes are not just delicious but also a great source of fiber, protein, and healthy fats, making them an ideal choice for a nutritious start to your day or an easy evening snack. Enjoy the savory flavors of carrot, coriander, and paneer with each bite!
