Fluffy Besan Pancakes With Spiced Veggie Topping Recipe

Indian cuisine · 524 calories

Fluffy Besan Pancakes with Spiced Veggie Topping recipe

About this recipe

Start your day with these fluffy besan pancakes topped with spiced vegetables, a protein-rich and flavorful Indian breakfast that’s perfect for busy mornings. Made with chickpea flour, these pancakes are light yet hearty, while the topping of sautéed mixed vegetables infused with Indian spices adds a vibrant burst of flavor and texture. This dish is not only delicious but also packed with 37 grams of protein per serving, making it ideal for fueling your day. The preparation is straightforward, and you’ll have a wholesome, balanced meal ready in just 30 minutes. Serve it with a side of Protein Chef Multigrain Double Protein Bread for an extra protein boost and garnish with coriander for a fresh finish. Perfect for anyone looking for a quick, nutritious breakfast that doesn't compromise on taste!

Ingredients

  • 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
  • 500 G Preserved Dried Salted Black Beans
  • - Low Fat Dahi (Pouch)
  • - Frozen Mixed Vegetables
  • 20 g Turmeric Powder
  • - Ginger Powder
  • - White Pepper
  • 250 Gms Black Salt Crystals
  • 1 kg Bake King Multipurpose Baking Soda
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)

Instructions

  1. 1. In a large mixing bowl, combine chickpea flour with water to create a smooth batter.
  2. 2. Add Bake King Multipurpose Baking Soda to the batter and whisk until frothy.
  3. 3. Heat a non-stick pan, lightly grease with vegetable oil, and pour a ladle of batter to form a pancake.
  4. 4. Cook each pancake on medium heat until golden brown on one side, then flip and cook the other side.
  5. 5. In another pan, heat oil and sauté Preserved Dried Salted Black Beans with Frozen Mixed Vegetables.
  6. 6. Sprinkle Suvarna Dal Makhani Spice Mix, Fresh Turmeric, Ginger Powder, and White Pepper over the vegetables.
  7. 7. Stir well and cook until the vegetables are tender and infused with the spices.
  8. 8. Plate the pancakes and top them with the spiced vegetable mixture.
  9. 9. Garnish with chopped coriander leaves for added freshness.
  10. 10. Serve alongside slices of Protein Chef Multigrain Double Protein Bread for extra protein.