Vegetable Pancake

8. Recipe of the Month

Vegetable Pancake

Vegetable Pancake


  • 1/2 cup broccoli florets
  • 1/2 cup onion thinly sliced
  • 1/2 cup white cabbage thinly sliced
  • 1/2 cup purple cabbage thinly sliced
  • 1/2 cup carrot thinly sliced
  • 1/2 cup spring onion roughly chopped
  • 1/2 cup oats flour
  • 1/2 cup barley flour
  • 1/2 tsp salt
  • 1 tsp ajwain
  • 1/4 tsp crushed pepper

    Method of Preparation

  • Chop vegetables and keep it aside.
  • Take a wide bowl and add the chopped vegetables one by one
  • Then add oats flour and barley flour
  • Further add salt, ajwain and crushed pepper
  • Mix everything well before adding water
  • Now add little water at a time and mix all ingredients, so that the batter of the pancake should not be too thin nor too thick
  • Once the batter is ready keep it aside
  • In the meantime, heat a tawa on moderate flame & apply very little oil
  • Once the tawa is hot enough, pour a ladle full of batter on the tawa & spread evenly
  • Again add little oil on the vegetable pancake & cover the lid
  • Cook for 2 to 3 mins & then carefully open the lid
  • The base of the pancake is cooked well. Now flip over the pancake and cook the other side
  • Again flip it and cook for one more minute
  • Take out to a plate and turn off the heat
  • Now the healthy & tasty vegetable pancake is ready to serve!
  • Enjoy this with chutney or tomato ketchup!

    Nutrition Information per 3 servings

  • Calories: 180kcal
  • Carbohydrates: 37g
  • Protein: 6g
  • Fat: 2g
  • Fiber: 7g
  • Vitamin C: 33mg
  • Calcium: 58mg
  • Iron: 2mg

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