Start your day with a burst of flavor and nutrients using this simple yet delicious Veggie Pancake recipe featuring broccoli! Tired of the same old breakfast routine? This recipe offers a healthy and exciting alternative to traditional pancakes, packed with hidden vegetables that even picky eaters will love. Forget soggy, bland breakfast options; these pancakes are light, fluffy, and bursting with the subtle sweetness of perfectly cooked broccoli florets. The vibrant green color adds a visual appeal that's sure to impress.
This recipe is incredibly easy to follow, even for beginner cooks. We've broken down the process into simple, manageable steps, making it quick and convenient to prepare a wholesome and satisfying breakfast in minutes. Ready to whip up a batch of these healthy and tasty veggie pancakes? Let's dive into the step-by-step instructions!
Tools Needed
- bowl
- pan
- measuring cup
Ingredients
- Capsicum: 1 medium-sized, finely chopped
- Potato: 1, julienne cut
- Carrot: 1, julienne cut
- Ginger: 1/2 inch, grated
- Green chili: 1, finely chopped
- Onion: 1/2, sliced
- Coriander leaves: a handful
- Black pepper: 1/2 teaspoon
- Salt: to taste
- Gram flour: 2 tablespoons
- Refined flour: 2 tablespoons (more if needed)
- Water: 2 tablespoons (more if needed)
- Butter: 2 small cubes
- Broccoli: 1 bowl
- Cheese: to taste
- Oregano: to taste
- Oil: a little
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Batter
- Finely chop the capsicum, julienne cut the potato and carrot, grate ginger, finely chop green chili, slice the onion, chop coriander leaves.
- Mix all the vegetables with black pepper and salt in a bowl.
- Add gram flour and refined flour (add more refined flour if needed for a thicker batter). Mix well by hand to release moisture from the vegetables.
- Add water to achieve a smooth batter consistency. Let the batter rest for 5 minutes.
Step 2. Sauté Broccoli
- Heat a pan, add butter and fry broccoli florets for 1 minute. Add a pinch of salt, sauté lightly without overcooking, and set aside.
Step 3. Cook the Pancakes
- Heat a pan, grease with oil. Pour batter using a measuring cup to make even pancakes. Spread batter lightly.
- Cover and cook for 3 minutes. Add toppings (broccoli, cheese, black pepper, oregano) to the cooked pancake.
Step 4. Finish and Serve
- Gently flip the pancake and cook for a few seconds on the other side.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Mixing the batter by hand helps release moisture for a better texture.
- Refined flour improves the batter's texture and helps the pancake hold its shape.
- Don't overcook the broccoli; keep it slightly crunchy.
- Use a measuring cup for perfectly shaped pancakes.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 30-40g
- Protein: 8-12g
FAQs
1. Can I substitute the broccoli with other vegetables?
Absolutely! Feel free to experiment with spinach, zucchini, carrots, or even bell peppers. Just ensure they're finely chopped for even cooking.
2. How can I make these pancakes vegan?
Use a plant-based milk (like almond or soy milk) and replace the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water) for a delicious vegan version.
Enjoy your delicious and nutritious veggie pancakes! This recipe is a fantastic way to sneak extra vegetables into your breakfast, making it a healthy and satisfying start to your day. Now go ahead and impress your family and friends with this simple yet flavorful recipe!