Masala Egg Protein Pancakes Recipe

About this recipe

Masala Egg Protein Pancakes are a flavorful and nutrient-packed start to your day, perfect for fitness enthusiasts seeking a high-protein breakfast with an Indian twist. These savory pancakes combine eggs with aromatic spices like cumin and turmeric, along with fresh herbs to create a dish that's both hearty and economical. The recipe is simple to prepare and uses common ingredients available in Indian markets, making it a great choice for anyone on a budget. Serve these pancakes hot with a side of chutney or yogurt for a balanced meal to fuel your morning workouts. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 6 pcs White Eggs
• 100G Oleo
• 500 g Tomato - Hybrid
• - Besan
• medium Chilli Green Long
• 1 l Refined Soyabean Oil
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 g Onion
• loose Ginger
• 100 g Garlic

Instructions

1. 1. Crack the eggs into a mixing bowl and beat them lightly until well combined. Add the chickpea flour, turmeric powder, red chili powder, and salt into the bowl and mix until smooth, ensuring there are no lumps.
2. 2. Stir in the finely chopped tomato, green chilies, coriander leaves, and cumin seeds to the batter, mixing thoroughly to distribute the ingredients evenly.
3. 3. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat. Once the oil is hot, pour a ladleful of batter into the pan and spread it evenly to form a pancake. Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side.
4. 4. Repeat the process with the remaining batter, adding more oil to the pan as needed. Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
5. 5. Serve the Masala Egg Protein Pancakes hot with a side of chutney or yogurt for a wholesome breakfast.