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Protein-packed Pancakes

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VEGAN, VEGETARIAN, GLUTEN-FREE, NUT-FREE

Call it pancake, chilla, uthappam …. These are just small, cute, fluffy roundels packed with protein and nutrients to help you begin your day full of energy. Did our elders not always say ‘breakfast is the most important meal of the day’? 😆

This pancake batter can be made in advance or made fresh in the morning. I used plenty of fresh mint leaves to perfume the batter. Mint and spring are practically synonymous. Reminds me of cool, crisp air and fresh smelling spring blossoms. While making these pancakes the kitchen will smell of mint and refreshing to awaken all your senses 😀

Mix equal portions of quinoa, split black, and green lentils. The soaking time is about 30 minutes since all the lentils we use are soft ones. Soak them in warm water and grind to a smooth batter with chillies. Add water as needed. It will be a creamy and fluffy batter. Add an equal portion of roasted chickpea flour – also called ‘sattu aata’. This is dry roasted chickpeas with skin and ground to a fine powder. Add more fresh chopped mint leaves before pan-frying these beauties. Optionally add chopped onions too!

If you are making this batter fresh, then remember to sprinkle a teaspoon of baking soda to give it some extra fluffiness. If you made the batter early and let it sit, then baking soda is not necessary. 

These pancakes are light green in color and look as pretty as they are tasty. Kids will love them with some ketchup. Alternatively, serve with a good lentil curry or sambar to make it a wholesome meal. This can make a simple dinner meal too! 

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Protein-packed Pancakes

Call it pancake, chilla, uthappam …. These are just small, cute, fluffy roundels packed with protein and nutrients to help you begin your day full of energy. Did our elders not always say ‘breakfast is the most important meal of the day’ 😆
Course Breakfast, Main Course
Cuisine Fusion, Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings 30 pancakes

Ingredients

  • 1 cup Quinoa
  • 1 cup Split Black Lentils Urad dhal
  • 1 cup Split Green Lentils Moong dhal
  • 2 Green chillies
  • 2 Red chillies
  • 2 tbsps Mint leaves
  • 1 cup Roasted Chickpea flour sattu aata
  • 2 tbsps Mint leaves finely chopped
  • 1 tsp Baking Soda optional
  • Salt to taste

Instructions

Making the Batter –

  • Soak the first 6 ingredients in warm water for minimum 30 minutes
  • Grind to a fine batter using water as necessary
  • Add the chickpea flour, chopped mint and salt – mix well very
  • If frying pancakes immediately, sprinkle baking soda and mix; If letting the batter sit for a bit, baking soda is not necessary

Frying the pancakes –

  • Using a cast iron griddle, make 4 inch diameter pancakes with sesame oil 
  • Fry on both sides to a golden brown and needed crispiness 

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