Healthy Spinach, Beetroot, and Paneer Pancake Recipe: A Protein-Rich Snack

Looking for a delicious, nutrient-packed snack that’s quick to make and satisfies your cravings? This spinach, beetroot, and paneer pancake recipe is a perfect blend of flavor, texture, and health benefits. Made with green gram (moong dal), fresh veggies, and aromatic spices, this dish is ideal for breakfast, a light lunch, or an evening snack. Plus, it’s gluten-free, vegetarian-friendly, and loaded with protein and fiber. Let’s dive into the recipe and learn how to whip up this golden-brown delight.

How To Make  Healthy Spinach, Beetroot, and Paneer Pancake Recipe

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Why You’ll Love This Recipe:-

 This pancake combines wholesome ingredients to create a meal that’s as nutritious as it is tasty. Here’s why it stands out:  

- High in Protein: Green gram and besan (chickpea flour) provide plant-based protein, while paneer/tofu adds a creamy texture and extra protein.  

- Rich in Fiber: Spinach and beetroot boost fiber content, aiding digestion.  

- Gluten-Free: Perfect for those with dietary restrictions.  

- Quick & Customizable: Ready in 20 minutes, with options to swap ingredients based on preferences.  

Ingredients You’ll Need:-

- 1 cup green gram (moong dal), soaked for 30 minutes  

- ½ cup finely chopped spinach  

- ¼ cup grated paneer or tofu (for a vegan option)  

- 1–2 tbsp besan (chickpea flour)  

- 2–3 finely chopped onions  

- 2 tbsp grated beetroot  

- 1–2 tbsp chopped coriander leaves  

- 1 green chili, finely chopped  

- ¼ tsp ajwain (carom seeds)  

- ½ tsp coriander powder  

- 1 tsp red chili powder  

- ½ tsp turmeric powder  

- Salt to taste  

- 1 tbsp olive oil (for cooking)  

Step-by-Step Instructions:-

  1. Prepare the Green Gram Base:-

•  Drain the soaked green gram and grind it into a coarse paste using a mixer. Avoid adding too much water; the mixture should be thick.  
•  Transfer it to a large mixing bowl.  

2. Mix the Ingredients:-

•  Add chopped spinach, grated paneer/tofu, besan, onions, beetroot, coriander leaves, and green chili to the bowl.  
•  Season with ajwain, coriander powder, red chili powder, turmeric, and salt.  
•  Mix thoroughly until all ingredients are well combined. Let the batter rest for 5 minutes to allow the flavors to meld.  

3. Cook the Pancakes:-

•  Heat a non-stick pan over medium heat and add olive oil.  
•  Take a ladle of the batter and spread it evenly into a round pancake shape.  
•  Cook for 3–4 minutes on one side until golden brown, then flip and cook the other side. Repeat for the remaining batter.  

4. Serve Warm:-

•  Serve the pancakes hot with tomato ketchup, mint chutney, or a yogurt dip. Pair them with a fresh salad for a complete meal.  

Tips for Perfect Pancakes:-

1.  Consistency Matters:- If the batter feels too dry, add 1–2 tsp water. If too runny, add more besan.  
2.  Low and Slow:- Cook on medium-low heat to avoid burning.  
3.  Add Crunch:- Toss in grated carrots or bell peppers for extra texture.  
4.  Meal Prep:- Store leftover batter in the fridge for up to 2 days.  

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Health Benefits of Key Ingredients:-

• Green Gram:- Packed with protein, iron, and antioxidants; supports muscle health and immunity.  
• Spinach:- Rich in iron, vitamins A and C, and folate; boosts energy and skin health.  
• Beetroot:- Contains nitrates for heart health and betalains for detoxification.  
• Paneer/Tofu:- Excellent calcium and protein sources for bone strength.  

Serving Suggestions:-

• Kid-Friendly:- Skip the green chili and serve with cheese dip.  
• Keto Option:- Replace besan with almond flour.  
• Party Appetizer:- Cut into bite-sized pieces and serve with avocado dip.  

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Conclusion:-

                        This spinach, beetroot, and paneer pancake recipe is a versatile, guilt-free snack that caters to busy lifestyles and health-conscious foodies. With its vibrant colors, bold flavors, and nutrient density, it’s sure to become a household favorite. Give it a try and pair it with your favorite dip for a satisfying meal.