Healthy Breakfast Pancakes with Potato

Easy Potato Pancake Recipe

This is a quick, tasty, and healthy breakfast recipe made with potatoes and whole wheat flour or atta. But there’s no dough to knead or roll, and no complicated steps, and the potato pancakes can be ready in minutes.

The main ingredient is mashed potatoes. And if you take care of this first step—of boiling, peeling, and mashing (or grating) the potatoes the previous night, the recipe will be even quicker. It’s the perfect breakfast recipe to make on busy mornings.

Other recipes like this that I have already posted include a new and easy recipe for Aloo Parathas, Healthy Aloo Samosas, and Rice Flour and Potato Pancakes.

Ingredients

3 potatoes (350g)

½ cup chopped onion

4-5 green chillies finely chopped

½ cup grated carrot

1/3 cup chopped coriander

1 ½ tbsp crushed ginger

1 tbsp crushed garlic

1 tsp cumin seeds

½ tbsp chaat masala

1 tsp ajwain (or thymol seeds)

½ tsp turmeric powder

½ tsp ground pepper

1 ½ tsp salt

2 tbsp sour yogurt / 3 tbsp regular yogurt

2 cups wheat flour

3 to 3 ¼ cups water

2 tsp sugar /1 small tomato

¼ tsp baking soda (optional)

A little oil

Makes 11-12 pancakes

Procedure

1. Boil, peel and mash the potatoes.
2. To this, add in the chopped onion, chopped green chillies, grated carrot, chopped coriander, and the crushed ginger and garlic. Then add in the spices—cumin seeds, chaat masala, ajwain, turmeric powder, and ground pepper.
3. Next, add in the salt, and yogurt, and ½ cup water, and mix everything.
4. Mix in the atta. Make a pancake batter by adding in ½ cup water at a time to avoid any lumps in the batter. The batter should be neither too thick nor too thin. For this recipe, you could need around 3 to 3 ¼ cups of water to prepare the batter.
5. Now add in the sugar. Instead of sugar, you could add a small chopped tomato. Sample the batter and adjust the taste if necessary.
6. Finally, mix in the baking soda. But this is optional. I’ve added this to make the pancakes a little lighter.
7. Let the batter rest for 5 minutes. Then grease a non-stick pan heating on a medium flame with a few drops of oil and then pour around a ladle of batter in the centre of the pan and spread it a little.
8. After a few seconds, cover the pan and let the pancake cook on the underside for around 1 ½ minutes. By now, the top should be almost cooked and not too wet. Check if a spatula can hold the pancake and then flip it over. Let it cook on the other side for around a minute and then take it off the pan. The potato pancake should have small brown spots on each side and a rich colour.
9. The pancakes will be soft and easy to tear apart.
10. The batter will yield around 11-12 soft potato pancakes