These Spinach and Corn Pancakes are a delightful fusion of traditional Indian flavors and modern creativity. Made with fresh spinach, sweet corn, and a hint of spice, these pancakes are not only nutritious but also incredibly tasty. Perfect for kids’ lunchboxes, they can be paired with homemade curd for a creamy dip, making them a wholesome meal option that respects dietary needs.
Recipe Times & Servings
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients:
- 1 cup corn kernels (boiled)
- 1/2 cup spinach, chopped
- 1/2 cup corn kernels (whole)
- 3 tbsp rice flour
- 2 tbsp whole wheat flour
- Salt to taste
- 1/2 tsp cumin seeds
- 1/4 tsp hing (asafoetida)
- Cheese (optional)
- 2 tbsp ghee or olive oil or butter for cooking
Instructions:
- In a blender, grind 1/2 cup of boiled corn to a smooth paste.
- In a mixing bowl, combine the ground corn paste with chopped spinach and the remaining 1/2 cup of whole corn kernels.
- Add rice flour, whole wheat flour, salt, cumin seeds, and hing to the mixture. Mix well to form a smooth batter. Add a little water if needed to achieve the desired consistency.
- Heat a non-stick pan over medium heat and add a little ghee or oil.
- Pour a ladleful of the batter onto the pan and spread it gently into a small pancake shape.
- Cook for about 2-3 minutes on each side, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more ghee or oil as needed.
- Serve the pancakes warm, optionally with homemade curd or yogurt on the side.
Check previous healthy recipes for kids