Carrot and Coriander Pancakes
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Total time: 35 minutes
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Serves 2
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6.6 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
80g - Oat flour
¼ cup - Carrot, grated
¼ cup - Paneer (Cottage cheese), reduced fat, grated
1 cup - Coriander (cilantro) leaves, chopped
1 cup - Water
2 - Green chilies, finely chopped
1 tsp - Ginger, grated
2g - Baking powder
1 dash - Salt
2 tsp - Vegetable oil
UTENSILS
Mixing bowl, Non-stick pan, Chopping board, Knife
INSTRUCTIONS
1. In a big bowl, add the oat flour, carrot, paneer, coriander, green chilies, ginger, baking powder and salt. Mix well.
2. Add the water slowly to make a thick batter.
3. Heat the oil in a non-stick pan. Pour a ladle full of the pancake batter and gently spread it in the pan to form a circle.
4. Cook for 2 minutes. Flip the pancake and cook for 2 minutes till it is nicely done.
5. Repeat the same process with the remaining batter.
6. Serve hot.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 193g
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Energy (kcal)
246.0
Carbs (g)
32.0
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Proteins (g)
10.0
Fats (g)
8.2
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Fibre (g)
6.6
