Who doesn’t like mildly sweet spongy pancakes all dripping with maple syrup? There weren’t many pancake-serving places in Mumbai earlier so my first brunch with a stack o’ pancakes was in at the IHOP in Rochester, NY.

My favourite being the multigrain pancakes, which had the grainy bits within and a choice of syrups with a bit of sweetened cream on the side…US is a place of indulgences, including pancakes. Crepe Station at Bandra in Bombay is one of our favourite breakfast destinations for the weekends.

They serve wonderful omelettes, pancakes, waffles and nowadays its raining strawberries in their menu. But unfortunately they don’t serve stacks of pancakes 🙂

When I do them at home, I like to keep them light, texture-wise as well as calorie-wise. I had shared with you my eggless version of sweet pancakes a while ago. But not everyone like sweet stuff for breakfast.

These low fat, high fibre pancakes are the best for such people. No eggs, no butter, these pancakes can be a dieter’s delight. The buttermilk makes them fluffy and the finely chopped mushrooms & onions give them a great texture, adding to the nutritional value as well.

Savoury pancakes with mushrooms and onions

Category: Breakfast, low-fat, diabetic recipes

Time taken: Under 30 minutes

Makes around 8 pancakes of 3″ diameter

Source: My own recipe

Savoury pancakes with mushrooms and onions

Who doesn't like mildly sweet spongy pancakes all dripping with maple syrup? There weren't many pancake-serving places in Mumbai earlier so my first brunch with a stack o' pancakes was in at the IHOP in Rochester, NY. My favourite being the multigrain pancakes, which had the grainy bits within and a

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Ingredients

1 cup gram flour
2 tbsps chick pea flour soy flour or
1/2 tsp baking soda
1/2 tsp baking powder
3 tbsps button mushrooms finely chopped
3 tbsps red onion finely chopped
1 tsp cayenne pepper
1 tsp salt or to taste
1 tbsp coriander leaves finely chopped
3/4 cup yogurt buttermilk / thick
water to get desired consistency
1 tbsp cooking oil light

Instructions

Mix all dry ingredients in a large bowl. Make a well and add the wet ingredients with the tbsp of oil. Stir to blend well. Add a little more water if necessary to get a thick pouring consistency.
Cover this batter and let it rest for 5-10 minutes.
Grease a pancake griddle / non-stick pan. Pour a ladleful of batter very slowly onto the medium hot griddle. (If the batter spreads out very quickly into a thin layer, that means the consistency of the batter needs to made thicker with some more flour.).
Make as many pancakes as your pan will accomodate. Drizzle a spoonful of cooking oil around the edges of the pan.
As you start seeing bubbles on the sides of each pancake, give them 30 more seconds and they are ready to be turned over. Do not press them down, let them fluff up as they cook. Give the second side under a minute over a medium flame, drizzling some oil if necessary.
The pancakes must be fluffy and golden brown on both sides when done.
Serve hot with coriander chutney mixed in a cupful of yogurt. These also taste great with orange marmalade.

Notes

I used a high protein gram flour provided by my nutritionist, this is a mixture of gram flour and black chick pea flour. This is rich is proteins and has a low glycemic index that keeps you filled up for longer. This flour is also excellent for diabetics

You can also try using grated carrots and zucchini in these pancakes but take care to adjust the water added to keep the consistency of batter right

Why these pancakes are healthy

Uses a high fibre flour as against all purpose flour

No sugar

Low fat as there is no butter or egg in the batter

These pancakes can be had with a variety of chutneys as against maple syrup or honey

This is my submission to Meeta's Monthly Mingle - Savoury cakes

Pancakes are 'cakes' after all! Trust she'll like them!

Other pancakes served at Saffron Trail

Eggless breakfast pancakes

4 lentil pancakes

Healthy date pancakes

Mango pancakes

This is one pancake I want to indulge in soon. One of the best I have come across - Ginger bread pancakes at Home Sick Texan

Tags: Breakfast, eggless pancakes, savoury pancakes, mushroom, low fat pancakes, pancakes, healthy pancakes

Comments

madteaparty says: March 11, 2007 at 1:14 pm

Have never been one for the sweet pancakes. These, however, I may very well like. And I like the idea of gram flour also. I know I can get it at my neighbourhood chakki! Will definitely try.

Sig says: March 11, 2007 at 6:47 pm

Yummy… I don’t like the sweet pancake + maple syrup combo all that well… this sounds great…And when she is back, she is back :), three posts this weekend? Hope you got some time to shop..

Anonymous says: March 11, 2007 at 6:50 pm

hi,like your blog…like your low fat but healthy versions…..tried yesterday your peanut sesame laddoos…too good…!will try next the handwo recipe…nextkeepup the good work.will be often here,Thats for sure..

nandita says: March 12, 2007 at 4:58 am

Anita – by gram flour I mean besan, the black chick peas you can get them ground at your chakkiwala, it an extremely high fibre high protein flour when ground with its skin. You can add a spoonful to roti atta too.Sig – great then, do try this out sometime! Yeah 3 this week, if im in the mood, Im in the mood…no shopping this weekend, busy attending kiddie bday parties (friends’ kids )LOLAnon- Thanks a lot for your feedback! Hope to here abt the handwo next 🙂

Emmie says: March 12, 2007 at 10:32 am

Wow!! the low calorie pancakes with mushrooms and onions sounds just perfect for me!!I would love to try it out. Thanx a lot for sharing it.Do stop by my Love blog sometime!!

Meeta K. Wolff says: March 13, 2007 at 7:22 am

Nandita,Yes, Pancakes are “cakes” too I can’t argue with that. And this is such an incredible recipe I have to include it into the mingle. Glad to see you there again 😉

gilly says: March 13, 2007 at 8:46 pm

Hi Nandita! I love the idea of your savoury pancakes – a delicious twist on an old favourite!

bluespriite says: March 16, 2007 at 12:49 pm

Superb! It reminds me of a traditional dish we make.. called ‘dhirda’ albeit thats closer to a savoury crepe and without mushrooms.. Will go looking for some of this flour.

Linda says: March 16, 2007 at 3:39 pm

veggies in pancakes!? i love it!

just for fun says: March 19, 2007 at 11:23 pm

Mushroom pancakes looks something diff and nice. Good ideaa!!

Gagan says: May 20, 2008 at 6:25 am

Hi Nandita, These turned out so delicious; very easy to make! I found your blog a while back and have been browsing your receipes enthusiastically. I really like the way you explain your cooking methods & ingredients, instead of only giving the recipe. It teaches beginners like me how to cook, not just how to follow recipes! Also, I love that your recipes are healthy!Thanks a alot. Looking forward to trying out more of your recipes. 🙂

Savoury pancakes with mushrooms and onions