Green Pancakes

Sarita recommends this healthy, vegan, Ayurvedic delight, which is a wonderful and tasty way to eat spinach. A good one for the kids….

Serves 4


Green Pancakes

200 grams chickpea flour
1 bunch spinach leaves
Salt to taste
1/2 teaspoon red chilli powder
1/4 teaspoon garam masala powder
Water as required
1/2 inch grated ginger
Oil to make pancakes


  • Clean the bunch of spinach leaves properly and wash them nicely about four to five times with water.
  • Boil a kettle full of water.
  • When the water boils, put the spinach leaves in boiling water just for two minutes.
  • Take the spinach leaves out and quickly wash them with cold water.
  • Put the spinach leaves in a blender, add little bit of water and make a paste.
  • In a bowl, add the chickpea flour, salt, red chilli powder, grated ginger, garam masala and mix well. Now add the spinach puree and depending on the consistency slowly add water to make a fine paste avoiding lumps. Mix well.
  • This batter is now ready and you can make pancakes out of it.
  • Take a flat nonstick pan and heat it.
  • Add about 1 teaspoon oil and spread it all over the nonstick pan , heat oil.
  • When the oil is hot add about 2 table spoons green batter and spread it well on the flat pan, you can add more oil if required on the sides of the pancakes, cook it from both the sides light brown – the pancake is ready.

Serve hot with tomato sauce or mint chutney.

From The Santan Society.

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