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pumpkin pancakes savory

Savory Butternut Pancakes - Rich in Protein and Fiber

Savory butternut pancakes, a one-dish meal rich in protein, fiber and vitamins. Grind soaked and ground yellow split peas to make a thick batterr; mix in rice flour, shredded butternut squash (or pumpkin), chopped onions, cilantro and spices. Pour 1/4 cup batter on a hot lightly greased griddle, quickly spread with fingers to make 3 1/2-4-inch pancakes, cook on medium-high heat till browned, then flip to brown the other side. Serve hot with yogurt, pickle and a simple salad.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Soaking time for dried yellow split peas 12 hours
Total Time 12 hours 45 minutes
Course Breakfast, Main Course
Cuisine Indian
Servings 4 people
Calories 282 kcal

Equipment

  • blender
  • food processor with a shredder blade, or manual shredder
  • heavy bottom non-stick frying pan with a lid
  • spatula suitable for use with non-stick pan - wood/nylon/silicone
  • wire cooling rack for cooked pancakes

Ingredients
  

  • 1/2 cup Yellow split peas if not available, use Mung Dal or Red lentils- the flavor and texture will be a little different
  • 1/2 cup Rice flour white or brown OK
  • 1.25 cups Butternut squash - peeled and shredded if not available - use pumpkin (pancakes may become a bit sweeter); can use Zucchini, courgettes, yellow summer squash - these will not have the golden color of butternut squash, but will taste excellent
  • 1/2 cup Onion- finely chopped white or yellow preferred; red onion OK- it may darken the color of the pancakes
  • 1/4 cup Fresh coriander (cilantro) leaves- chopped if not available, add chopped fresh spinach or sliced green onions (the green tops); chopped fresh dill is fine too (no more than 2 tbsp), if you like its distinctive flavor
  • 1 tsp Cumin seeds
  • 1 tsp Salt adjust as per preference
  • 1/2 tsp Red chilli powder (cayenne) adjust as per preference
  • 1 tsp Fennel powder
  • 3 tbsp Oil peanut oil preferred; other mild-flavored, heat-stable cooking oil OK

Instructions
 

  • Rinse and soak split peas in 1 cup water. Set aside overnight - about 10-12 hours
  • Transfer soaked peas to blender, along with residual soaking liquid. Add 1/2 cup water and blend till smooth, about 2-3 minutes.
  • The consistency of the batter will be thick and creamy, but pourable.
  • Mix rice flour with 1/2 cup water and stir till smooth.
  • Mix the two batters.
  • Add shredded butternut squash, chopped onions and cilantro to the mixed batter.
  • Stir in salt and spices.
  • Heat 1/4 tsp oil in a 8-10 inch non-stick frying pan. Spread the oil with a spatula.
    greased pan
  • Decrease heat to low. Measure 1/4 cup batter and add to the center of the pan. Using wet fingers, quickly spread the batter into a 3 1/2- 4 inch circle, taking care not to accidentally touch the hot sides of the pan.
  • Cover the pan, increase the heat, and cook for about 2 min. Remove cover, and lift a little with the spatula to check if the bottom has browned. Add a few drops of oil across the top of the pancake, and flip.
  • Meanwhile, heat a larger griddle on a different burner. The cooked side must look a rich golden brown.
  • After cooking the flipped pancake for about a minute, transfer it to the larger griddle, to finish the browning process on the second pan.
  • Repeat the process with the rest of the batter. This quantity of batter should make 12-13 pancakes. When they start getting golden brown spots, transfer them to a wire cooling rack. with the well-browned side up.
  • Serve hot, with a side of yogurt, spicy pickles, and a simple salad.
  • Enjoy!

Notes

Soaking beans:
Do not use excess water to soak beans! Split peas take a little longer to soak than other beans.  I also use the soaking liquid while grinding to retain more nutrients.
Do-Ahead:
The pancakes taste best when served immediately after making them. However, the batter can be made and refrigerated a day in advance - without adding the spices, and the veggies. The squash can also be shredded and stored separately a day in advance. The onions and coriander (cilantro) should be chopped just before mixing into the batter.
Leftovers:
Store leftovers in refrigerator, after cooling completely on a cooling rack -
  • If you stack them while warm, they will stick together!
    • If possible, separate them with parchment /wax paper.
      • They can be frozen for up to a month.
  • If stored in the refrigerator (rather than in the freezer), consume within 2-3 days.
Reheating:
To reheat, first allow the pancakes to come to room temperature on the counter.
Toaster oven: Heat the pancakes in a toaster oven for a few minutes, like bread.
Stove-top: Heat the pancakes on a hot griddle, one at a time, about15-20 seconds on each side, to heat them through.
Microwave: Stack 2-3 pancakes on a plate, cover and heat 10-12 seconds: longer heating will make them tough. 

Nutrition

Serving: 3pancakesCalories: 282kcalCarbohydrates: 39gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 589mgPotassium: 468mgFiber: 8gSugar: 4gVitamin A: 4866IUVitamin C: 12mgCalcium: 53mgIron: 2mg
Keyword Acorn squash, Bean and vegetable pancakes, butternut squash, Chana Dal, Cheela, Dhirda, Dudhi, fiber-rich, Ghaavan, gluten-free food, gluten-free pancakes, Golden pancakes, pancakes, pumpkin, rice flour, savory pancakes, Summer squash, vegan, yellow split peas, Yogurt, zucchini
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