If you are looking for a delicious and healthy breakfast, then try making these very yummy Korean pancakes or Indian cheela. These pancakes are super easy to make and are also very healthy, nutritious and rich in protein. Here is a simple recipe you can try today!
The Korean pancakes are made using plain flour but I substituted it for chickpea flour to add some protein into the pancakes.
Chickpea flour is rich in protein when compared to other flours and protein is highly essential for the body, as protein is rich in building muscle mass and bones.
Chickpea flour can be often replaced with regular flour as it is a gluten-free alternative and also contains around 25% lesser calories when consumed. Chickpea flour is rich in fibre especially a fibre called ‘resistant starch’ that is very beneficial to the body and is linked with several health benefits.
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You will need –
- chickpea flour – 1/4 cup
- water – 1/4 cup
- Veggies of your choice
- Salt and pepper
Using a vegetable peeler, shred the veggies of your choice. Store the leftover veggies in the refrigerator for the next day.
In a bowl, add in chickpea flour and water and mix it really well to make a batter. Add in salt and pepper or chilly powder. Add in the veggies and mix it to a thick batter. Add some oil to a pan and pour in the batter. Cover and fry for 2 mins, flip the pancake and fry for 1-2 mins until crispy.
Serve with some tomato sauce or chutney.
The recipe doesn’t need any baking powder but if you want the pancakes to be extra fluffy then add in some baking powder.