Color Me Healthy: Savory Wholegrain Pancakes

Savory Pancakes, wholegrain

 

Love pancakes as I do, I keep trying to come up with new ways to make and enjoy them. My latest venture were these incredibly nutritious and delicious savory pancakes that make even the healthiest regular pancakes doused in syrup look– dare I say the word?– fatter.

As usual, I made these with whole-wheat pastry flour (if you haven’t tried this before, please do. Trust me, not only is this a far healthier option to all-purpose flour, but it also tastes better in baked goods like pancakes and cookies and muffins). And to bump up the protein and as an egg replacement, I added some tofu.

I also chopped up some veggies and added them to the pancake: I went with carrots, green peppers and onions, but some spring onions or cabbage or even spinach might make great additions. Just go with your imagination and some common kitchen sense.

The result was delicious, and Desi said it reminded him a little of uttapam, the savory, thick dosa that’s a south Indian favorite.

Here’s the recipe, everyone. Enjoy!
Savory vegan pancakes

Color Me Healthy: Savory Wholegrain Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 8 pancakes
Ingredients
  • Mix in a bowl:
  • 1½ cups whole-wheat pastry flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • In another bowl, mix together:
  • 1 cup silken or soft tofu
  • 2 tbsp vegetable oil
  • 1½ cup chopped veggies (I used grated carrots, chopped onions and green peppers)
  • ¼ cup minced coriander leaves
  • 2 green chillies, minced
  • 1 tbsp ginger, grated
Instructions
  1. Add the flour mixture to the wet ingredients. If the mixture is too dry, add some soymilk until you have a pancakey batter: thin enough to spread but not dry. Check salt.
  2. On a hot griddle sprayed with oil, spread the pancakes into small 3- to 4-inch rounds.
  3. Flip over when bubbles appear in the middle and the underside is golden-brown. Cook for another minute or two.
  4. Serve hot with some chutney or ketchup.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. says

    These sound fantastic! I tend to prefer savory over sweet for breakfast and I can’t wait to try these…! Also enjoyed your favorites listed in last post…great blog!

  2. says

    We all enjoy pancakes, though I prefer savoury ones. I sometimes make mine like these though I use a mixture of wholewheat and chickpea flours.

    Best wishes for a happy, peaceful and prosperous new year, Vaishali.

  3. says

    I have not tried savory pancakes with whole wheat pastry flour. I think frozen/fresh corn kernels would also be nice.

    Also I have a suggestion/request. It’s been in my mind for long time now. When you find time you should host a Vegan Pasta and Vegan Pizza event. It would be so nice to have healthy recipes for these quick fix dishes which is always loaded with buckets of cheese.

  4. says

    Oh, those were delicious. I woke up with pancakes on the mind and as it was late in the morning, I thought of savory over sweet. I flew to this webpage and searched these up. Divine!!! I did not have any ww pastry flour or tofu so I self-milled some oats dropped the tofu and we were in business. It was one of the best recipes I have ever tasted. Thank you.

    Peace, Patrina.

  5. says

    I made these pancakes for breakfast this morning. Delicious!!

    I didn’t want to use all whole wheat flour, so I used 1/2 cup each of ww flour, brown rice flour, and chickpea flour. I substituted all plain yogurt for the oil.

    For the veggies, I used grated zucchini, red sweet pepper, mashed potatoes and green onion.

    I will definitely make these again.
    Thanks.

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