Sprouted Moong Palak Pancake – A Winter Breakfast Packed with Iron & Protein
When winter arrives, two ingredients become a staple in many Indian kitchens—spinach (palak) and sprouted moong. And what better way to bring them together than in the form of a healthy, flavorful pancake? The Sprouted Moong Palak Pancake is not just another Indian-style cheela; it’s a power-packed breakfast option loaded with protein, iron, and fiber. If you’re looking to upgrade your morning meals with something both delicious and nutritious, this recipe is a must-try.
A Nutritious Blend of Seasonal Ingredients
This pancake combines two superfoods—sprouted moong and fresh spinach. Sprouting moong enhances its nutritional value, increasing its vitamin content and making it easier to digest. Moong sprouts are rich in plant-based protein, which helps with muscle repair, energy, and satiety—making this dish an ideal breakfast for anyone watching their weight or managing blood sugar levels.
Spinach, on the other hand, is a winter favorite in India and a natural source of iron, calcium, and antioxidants. When combined with gram flour (besan), which is high in protein and complex carbohydrates, the resulting batter becomes a balanced, wholesome meal. The addition of vegetables like carrot, onion, and spices like turmeric, hing (asafoetida), and ajwain not only enhances the flavor but also adds anti-inflammatory and digestion-boosting properties.
How to Make Sprouted Moong Palak Pancakes
To make these delicious pancakes, start by coarsely chopping about half a cup of sprouted moong using a chopper or blender. In a mixing bowl, add half a cup of besan (gram flour) and transfer the chopped moong into it. Then, add one cup of finely chopped spinach and a mix of chopped veggies including carrot, onion, ginger, garlic, and green chillies.
Next, season the mixture with one teaspoon of turmeric powder, half a teaspoon each of asafoetida and ajwain, and salt to taste. Mix everything well, then add water gradually to form a smooth, thick batter with a pourable consistency.
Heat a non-stick or iron tawa on medium flame and grease it lightly with oil. Pour a scoop of batter and spread it gently to form a small pancake. Drizzle a few drops of oil around the edges and let it cook evenly until it turns golden brown on the bottom. Flip it and cook the other side as well. Serve hot with green chutney or ketchup, and enjoy a warm, comforting meal that satisfies both your taste buds and your nutrition goals.
Why This Pancake Is Great for You
What makes this dish stand out is its no-fermentation, no-eno approach. It’s light on the stomach yet filling enough to keep you energized through the morning. The use of ajwain helps aid digestion, especially when consuming besan, which can be slightly heavy for some. Turmeric offers anti-inflammatory benefits, while hing balances gut health. These pancakes are also gluten-free, making them perfect for people with gluten intolerance or those on special diets.
This pancake is a great way to get children to eat spinach, as the flavors are well balanced and the texture is soft. It’s also ideal for fitness enthusiasts looking to include more protein-rich vegetarian meals in their day.
Conclusion
Whether you’re looking for a new winter breakfast idea, a quick lunchbox filler, or a healthy evening snack, Sprouted Moong Palak Pancakes tick every box. They are flavorful, nutritious, quick to make, and completely customizable based on your taste. Rich in iron, protein, and essential vitamins, these pancakes are a seasonal delight you’ll want to make again and again.
