Tired of the same old breakfast routine? Craving a delicious and healthy start to your day that's also surprisingly filling? Then look no further than these delightful barley pancakes packed with vibrant vegetables! Barley, a nutrient-rich whole grain, provides sustained energy and fiber, making these pancakes a guilt-free indulgence perfect for weight management. Forget fluffy, empty-calorie pancakes; this recipe offers a satisfying alternative bursting with flavor and texture from the addition of your favorite vegetables. They're quick to prepare, incredibly versatile, and adaptable to your dietary needs.
This recipe for Barley Pancakes with Vegetables offers a delicious and healthy twist on a breakfast classic. We’ll guide you through each step, from preparing the barley batter to perfectly cooking your veggie-packed pancakes. Ready to discover a new breakfast favorite? Let's get started!
Tools Needed
- Mixer jar
- Pan
- Spoon
- Brush
Ingredients
- Barley porridge (soaked for 30 mins)
- Curd: 2-3 spoons
- Salt
- Cabbage
- Carrots
- Onion: 1 chopped
- Capsicum
- Green coriander
- Asafoetida: a little
- Coriander powder
- Turmeric powder
- Chili powder
- Oil
Step-by-Step Instructions
Step 1. Prepare the Barley Batter
- Soak barley porridge in water for half an hour. Drain excess water.
- Grind the soaked barley with 2-3 spoons of curd in a mixer jar.
- Add salt to the batter and mix well.
- Add chopped vegetables, asafoetida, coriander powder, turmeric powder, and chili powder to the batter. Mix well.
Step 2. Add Vegetables and Spices
- Chop cabbage, carrots, onion, capsicum, and green coriander.
- Add chopped vegetables, asafoetida, coriander powder, turmeric powder, and chili powder to the batter. Mix well.
Step 3. Cook the Pancakes
- Heat a pan. Take a spoonful of batter and spread thinly on the pan.
- Cook on low flame until set, then flip and cook the other side.
- Brush with oil for added crispiness (optional).
Step 4. Soak and Prepare Barley
- Soak barley porridge in water for half an hour. Drain excess water.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- For a softer pancake, add more water to the batter and cook on low heat without oil.
- For a crispier pancake, use an iron pan and cook on low heat, adding mustard seeds, cumin seeds, and asafoetida for flavor.
Nutrition
- Calories: approximately 200-250
- Fat: 5-8g
- Carbs: 30-35g
- Protein: 8-10g
FAQs
1. Can I use other grains instead of barley?
Yes! You can experiment with oats, quinoa, or even a blend of grains for a different flavor and texture. Adjust liquid as needed for desired consistency.
2. How can I make these pancakes vegan?
Simply replace the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) or applesauce. Ensure your other ingredients are also vegan-friendly.
3. How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
These barley pancakes offer a delicious and satisfying way to start your day, or enjoy a healthy snack, without sacrificing flavor or nutritional value. Their versatility allows you to customize them with your favorite vegetables and toppings, making every pancake a unique and enjoyable experience. So ditch the processed breakfast foods and embrace the wholesome goodness of these weight-loss friendly pancakes!