How do I make spinach onion pancakes from scratch?

To make spinach onion pancakes from scratch, start by combining 3 cups of chopped spinach and 1 sliced onion in a large bowl. Then, add 0.5 cup of besan (gram flour), 0.5 cup of water, 1 tsp of garam masala, 1 tsp of red chilli powder, 1 tsp of salt, and 0.5 tsp of haldi (turmeric). Mix until you have a smooth batter. Heat a non-stick skillet over medium heat, pour a ladleful of batter, and cook until golden brown on both sides.

Are spinach onion pancakes suitable for a gluten-free diet?

Yes, spinach onion pancakes can be made gluten-free by using a gluten-free flour alternative instead of besan. You can try chickpea flour or a gluten-free all-purpose flour blend to maintain the texture and flavor of the pancakes while keeping them suitable for gluten-sensitive individuals.

What can I substitute for besan in spinach onion pancakes?

If you don't have besan (gram flour) on hand, you can substitute it with chickpea flour or a gluten-free flour blend. For a different flavor, you might also consider using whole wheat flour or oat flour, but keep in mind that this may alter the texture slightly.

How should I store leftover spinach onion pancakes?

To store leftover spinach onion pancakes, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them by placing parchment paper between each pancake and sealing them in a freezer-safe bag. They can be reheated in a skillet or microwave when ready to eat.

What are some good side dishes to serve with spinach onion pancakes?

Spinach onion pancakes pair well with a variety of side dishes. You can serve them with yogurt or raita for a refreshing contrast. A side salad with cucumbers and tomatoes can add a nice crunch, or you could enjoy them with a spicy chutney for an extra kick. They also make a great accompaniment to a warm bowl of soup.

Spinach Onion Pancake

Name: Spinach Onion Pancake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 3 cups chopped spinach; 1 onion sliced; 0.5 cup besan; 0.5 cup water; 1 tsp garam masala; 1 tsp red chilli powder; 1 tsp salt; 0.5 tsp haldi

Suman Yadav (@sumansauthenticrecipe)

Indian Breakfast Brunch Vegan Gluten-Free

A delicious and healthy pancake made with spinach and onions, perfect for breakfast or brunch.

Prep Time

10min

Cook Time

15min

Total Time

25min

How to make Spinach Onion Pancake

Preparation

Step 1
In a large bowl, combine the chopped spinach and sliced onion.
Step 2
Add besan, water, garam masala, red chilli powder, salt, and haldi to the bowl.
Step 3
Mix all the ingredients until well combined to form a batter.

Cooking

Step 1
Heat a non-stick skillet over medium heat.
Step 2
Pour a ladleful of the batter onto the skillet and spread it into a round shape.
Step 3
Cook until the edges start to lift and the bottom is golden brown, then flip and cook the other side.
Step 4
Repeat with the remaining batter.

Nutrition (per serving)

Calories

46.0kcal (2.3%)

Protein

3.1g (6.26%)

Carbs

7.6g (2.77%)

Sugars

0.4g (0.76%)

Healthy Fat

0.5g

Unhealthy Fat

0.1g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

You can add other vegetables like bell peppers or carrots for extra flavor and nutrition.
Serve with yogurt or chutney for a delicious dip.

FAQS

How do I make spinach onion pancakes from scratch?
To make spinach onion pancakes from scratch, start by combining 3 cups of chopped spinach and 1 sliced onion in a large bowl. Then, add 0.5 cup of besan (gram flour), 0.5 cup of water, 1 tsp of garam masala, 1 tsp of red chilli powder, 1 tsp of salt, and 0.5 tsp of haldi (turmeric). Mix until you have a smooth batter. Heat a non-stick skillet over medium heat, pour a ladleful of batter, and cook until golden brown on both sides.
Are spinach onion pancakes suitable for a gluten-free diet?
Yes, spinach onion pancakes can be made gluten-free by using a gluten-free flour alternative instead of besan. You can try chickpea flour or a gluten-free all-purpose flour blend to maintain the texture and flavor of the pancakes while keeping them suitable for gluten-sensitive individuals.
What can I substitute for besan in spinach onion pancakes?
If you don't have besan (gram flour) on hand, you can substitute it with chickpea flour or a gluten-free flour blend. For a different flavor, you might also consider using whole wheat flour or oat flour, but keep in mind that this may alter the texture slightly.
How should I store leftover spinach onion pancakes?
To store leftover spinach onion pancakes, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them by placing parchment paper between each pancake and sealing them in a freezer-safe bag. They can be reheated in a skillet or microwave when ready to eat.
What are some good side dishes to serve with spinach onion pancakes?
Spinach onion pancakes pair well with a variety of side dishes. You can serve them with yogurt or raita for a refreshing contrast. A side salad with cucumbers and tomatoes can add a nice crunch, or you could enjoy them with a spicy chutney for an extra kick. They also make a great accompaniment to a warm bowl of soup.