Ingredients
Flour
- 1 cup whole wheat flour
Egg
- 2 egg
Spices
- ½ tsp Ground coriander
- ½ tsp ground turmeric
- ½ tsp Ground cumin
Vegetables
- ½ cup finely chopped onion
- 1 tbsp chopped cilantro
Seasoning
- ½ tsp garlic powder
- salt to taste
Other
- 1 cup water (to make batter)
- 1½ tbsp olive oil
Instructions
Prepare the batter
- In a bowl, combine flour, egg, spices, and seasoning.1 cup whole wheat flour, 2 egg, ½ tsp Ground coriander, ½ tsp ground turmeric, ½ tsp Ground cumin, ½ tsp garlic powder, salt to taste
- Gradually add water while stirring to create a smooth batter.1 cup water (to make batter)
- Add chopped onion and cilantro to the batter and whisk until well combined.½ cup finely chopped onion, 1 tbsp chopped cilantro
Cook the pancake
- Heat oil in a pan.1½ tbsp olive oil
- Once hot, pour a ladleful of the batter into the pan. Allow it to cook for 2-3 minutes until you notice the edges becoming slightly dry
- Flip the mixture and cook the other side until golden brown. Repeat the process for the remaining batter.
Notes
- Rest the batter for 10 minutes. It allows the flavors to meld together and develop depth.
- Gently lift it with a spatula to check for a golden-brown color. Flip it if it's ready, or give it a bit more time if necessary.
The nutrition information provided is an estimate and may not be exact.
Nutrition
Calories: 153kcal | Carbohydrates: 19g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 29mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!