VEGETABLE PANCAKES

“Discover a delightful way to incorporate vegetables into your breakfast routine with our vegetable pancake recipe. These nutritious pancakes offer a delicious and wholesome start to your day, ensuring you kickstart your morning with both flavor and health in mind

VEGETABLE PANCAKES

CHICKPEA PANCAKE:

Ingredients:

Chickpea flour-½ cup
Flax seed powder-½ tbsp
Cooked and chopped soy chunks-¼ cup(optional , u can replace with shredded paneer too)
Chopped Carrot-1 tbsp
Chopped onion -1 tbsp
Chopped Tomato -1 tbsp
Chopped bell pepper-1 tbsp
Salt- to taste
Chili powder – to taste
Pepper powder – to taste
Oil – as needed

METHOD:

In a bowl mix chickpea flour, flax seed powder, salt ,chili powder and ½ cup of water and mix it without any lumps.
Add in all the veggies and mix in thoroughly.
Add another ¼ cup of water and keep it aside for 10 minutes covered.
In a hot griddle add a little oil in a pan, pour in the batter and spread like you make a regular pancake.
Cook until the bottom is very well done and flip it to the other side
Cook for another minute and Serve hot.

OKONOMIYAKI

Ingredients:

Wheat flour-¼ cup

Shredded cabbage-¼ cup

Sliced carrot-1 tbsp

Sliced bell pepper-1 tbsp

Cooked and Shredded chicken-½ cup

Chopped spring onions-½ cup

Soy Sauce-1 tsp

Egg -1

Salt-to taste

Pepper-to taste

METHOD:

In a bowl beat the egg and add soy sauce, salt, pepper and mix well.
Dump in cooked shredded chicken, cabbage, carrot, bell pepper, spring onions mixing continuously.
Then add in wheat flour, and approximately ¼ cup of water to make a batter.
On a hot griddle , add in oil and pour in batter and spread like a pancake.
Once cooked at the bottom ,Flip on to the other side and cook it for another 1-2 minute.
Serve hot!!