This is my contribution to the Balanced Breakfast (WBB#20) event hosted by Mansi of Fun and Food.

This is a healthy pancake to which any kind of vegetables can be added. My mom loves to cook and has been collecting recipes all her life and I have all her books and magzine cuttings now. This recipe is now one of our household favourites.

Beetroot, Carrot and Potato Pancakes

2 cups grated beetroot
1 cup grated carrot
1 cup grated potato
1 egg or 2 tbsp yogurt
1 tbsp all purpose flour
1 tbsp wheat flour
salt to taste
1/4 tsp pepper
1 tsp mixed italian herbs (optional)
2 green chillies (optional)
1 tsp garlic crushed (optional)

  1. Mix all the vegetables in a large bowl.
  2. Add salt, pepper, herbs, green chillie and garlic.
  3. Beat the egg or yougurt, mix the 2 flours in it and add it to the vegetable mixture.
  4. Mix everything together to form the batter.
  5. Heat 1 tsp of oil to a non stick pan on medium heat.
  6. Add a ladleful of batter in the pan and form discs like for pancakes.

  7. Cover the pan and cook for 5 minutes, till its golden brown.
  8. Turn the pancake and cook for another 3 minutes.
  9. Remove from the pan once done.
  10. Repeat the same for rest ofthe batter.
  11. Serve them with tomato ketchup, chutney or plain yogurt.

Watermelon Banana Smoothie

1/4 cup chopped and deseeded watermelon.
1 banana
1 cup milk
2 tsp honey
3 ice cubes

Add the above ingredients to a blender and blend till smooth.


Mansi said...

That's indeed a great spread for a wholesome breakfast Medhaa! thanks so much for participating in WBB!:)

Medhaa said...

Thank Mansi

Johanna GGG said...

I love your colourful pancakes - will hope to try them some weekend morning when I have time to potter about making breakfast!

Anonymous said...

Excellent recipe. One small suggestion I have regarding the use of honey is that you try different varieties each time you make the recipe.
My favorite place to buy honey is from Holy Food Imports.

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