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Before you jump to Vegetable Pancake recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
Wholesome eating encourages a feeling of health and wellbeing. If we eat more healthy snacks and a smaller amount of the bad ones we generally feel much better. A salad helps us feel much better than a piece of pizza (physically in any case). Sometimes it’s difficult to find healthy foods for snacks between meals. Shopping for goodies can be a struggle because you have so many options. Why not try one of the following nutritious snacks the next time you need some extra energy?
If you might be looking for a fast snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for the afternoon meal. Eating on the run may be more healthy with whole grain chips and crackers. Choosing whole grain foods is always much better than eating the highly processed grains we commonly come across in our grocery stores.
There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Choosing to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to vegetable pancake recipe. You can cook vegetable pancake using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Vegetable Pancake:
- Take 1 cup Gram flour
- You need 2 tbsp All purpose flour
- Get 1 tbsp Rice flour
- Get 1/2 tsp Black pepper powder
- Take To taste Salt
- Get 1 tsp Turmeric powder
- You need 1/2 tsp Baking powder
- You need 1/2 cup Curd
- Prepare as needed Water
- Provide 1 cup Chopped cabbage
- Provide 1 cup Chopped coriander leaves
- Prepare 1 cup Grated carrot
- You need 2 cups Chopped spnich
- Prepare 1/2 cup Chopped spring onion
- Use as needed Oil for shallow fry
- Provide 1/2 cup Spring onion for garnishing
Instructions to make Vegetable Pancake:
- In a large mixing bowl add the gram flour, all purpose flour, rice flour, black pepper powder, salt, turmeric powder and baking powder. Whisk to combine.
- Add the curd and water and whisk well to remove any lumps.
- Add cabbage, coriander leaves, carrot, spnich and spring onion and mix well.
- Lightly brush the pan with a little oil.
- Laddle some of the batter on the hot pan and spread the batter around to make a rather thin pancake.
- Drizzle some oil around the pancake and cook until golden brown on both sides.
- Flip again and cook for a final one minute.
- Then remove from the pan and place into a serving plate.
- Garnish with chopped spring onions.
- Serve with green chutney or tomato ketchup.
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