Tapioca And Amaranth Flour Veggie Pancakes

30 Minutes

Serves 8 units

Author: Rajni Ram

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Here’s a recipe that fuses nutrition and taste. Our Tapioca and Amaranth Flour Veggie Pancakes are ideal when you are craving a healthy breakfast or a satisfying snack. These Pancakes offer a delightful combination of flavours and textures that will leave you craving for more.

I created these Veggie Pancakes as part of my Gluten Free recipe series on Instagram. Hit the Instagram icon at the bottom of the page to follow the series.

While you are here I request you to check out other breakfast and snack recipes here like Besan Oats Cheela, Goli Bajje, Ragi Cheela, Eggless Ragi Chocolate Pancakes, MLA Pesarattu, and more.

Ingredients

1/2 cup tapioca flour
1/2 cup amaranth flour
2 tbsp cup grated carrots
1 tbsp finely chopped spinach
2 tbsp grated Zucchini
2 tablespoons finely chopped cilantro
2 green chili, finely chopped
1 inch piece Ginger finely chopped
1/2 tbsp red chilli flakes or red chilli powder
1/2 teaspoon cumin seeds
1/2 teaspoon salt (adjust to taste)
water for making batter
Oil for cooking

1. Take all the above ingredients in a bowl ( except water).

2. Now gradually add water to make a batter that is a little thinner than dosa batter. Rest for 15 mins.

3. Grease the Tava or pancake pan and cook, pour the batter , drizzle oil, and cook on both sides until uniformly cooked.

4. Serve the pancakes with your favourite chutney or sauce.

Notes:

Instead of Amaranth Flour any Millet flour can also be used.
You can use your favourite veggies . Pick ones that don’t have too much water content.
All these flours are gluten free, and need no resting technically, but resting them will allow the flavours of the spices to infuse. If you are in a hurry you can mix them and start cooking them on the pan instantly.
These Pancakes are very soft, so ensure one side is fully cooked before flipping it to the other side.