Start your day with a nutritious and delicious twist on the classic pancake! These healthy barley and rice pancakes offer a wholesome alternative to traditional recipes, packed with fiber and complex carbohydrates for sustained energy. Forget greasy, heavy breakfasts – this recipe uses no oil and is completely vegetarian, making it a guilt-free indulgence for any time of day. The unique combination of barley and rice creates a subtly sweet and satisfying pancake, perfect for both savory and sweet toppings. Imagine fluffy pancakes bursting with flavor, ready in minutes!
This recipe is incredibly simple, requiring minimal ingredients and even less time. You'll be surprised at how quickly these delightful pancakes come together, making them ideal for busy mornings or a quick and easy weekend brunch. Ready to create your own batch of healthy and flavorful barley and rice pancakes? Let's dive into the step-by-step instructions below!
Tools Needed
- Mixer jar
- Pan
- Spoon
- Brush
Ingredients
- Barley porridge: 1 pot
- Curd (yogurt): 2-3 spoons
- Salt: a little
- Carrots
- Onion: 1 chopped
- Capsicum (bell pepper)
- Green coriander (cilantro)
- Asafoetida: a little
- Coriander powder
- Turmeric powder
- Chili powder
- Broken rice
- Coconut powder: 1 spoon
- Semolina (sooji): half the batter
- Lemon juice: 1 lemon's juice
- Eno (fruit salt): half packet
- Oil: a little
- Water
Step-by-Step Instructions
Step 1. Prepare the Barley Pancake Batter
- Soak 1 pot of barley porridge for half an hour. Drain excess water.
- Blend the soaked barley porridge with 2-3 spoons of curd in a mixer jar.
- Add salt to the barley batter and mix well.
Step 2. Cook the Barley Pancakes
- finely chop carrots, onion, capsicum, and green coriander. Add asafoetida, coriander powder, turmeric powder, and chili powder. Mix well.
- Heat a pan. Take a spoonful of the barley batter and spread it thinly on the hot pan.
- Add the vegetable mixture onto the barley pancake. Cook on low flame.
- Lightly brush oil on top and flip. Cook until golden brown.
Step 3. Prepare the Rice Pancake Batter
- Soak broken rice for an hour, drain excess water, and blend with coconut powder, 2 spoons of curd, and a little salt.
- Add semolina to half of the rice batter. If resting for 30 mins, skip semolina. Add lemon juice (or water if using). Mix well and let it rest.
- Add half a packet of Eno and a little water to the rice batter to activate it. Mix well.
Step 4. Cook the Rice Pancakes
- Heat a pan lightly oiled (or use banana leaves). Pour the rice batter and cook on low flame until golden brown.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- You can add any vegetables of your choice to the barley pancakes.
- Keep the proportion of vegetables higher than the batter.
- This breakfast is suitable for weight loss, diabetics, and people of all ages.
- You can make crispy dosas by spreading the batter thinly on a hot pan.
Nutrition
- Calories: approximately 350-400
- Fat: 5-7 g
- Carbs: 70-80 g
- Protein: 10-12 g
FAQs
1. Can I use other types of grains besides barley and rice?
Yes! Experiment with oats, quinoa, or even a mix of different grains for varied textures and flavors. Adjust the liquid accordingly, as different grains absorb liquid differently.
2. How can I make these pancakes vegan?
This recipe is already vegetarian and easily adaptable to vegan. Just ensure you're using a plant-based milk alternative (like almond or soy milk) and check that any toppings you use are also vegan-friendly.
These healthy barley and rice pancakes are a fantastic way to start your day with a nutritious and delicious breakfast. Their simple preparation and versatility make them a perfect choice for busy week mornings or a relaxing weekend brunch. Enjoy the delightful flavor and satisfying energy boost these pancakes provide!