Buckwheat peach cobbler pancake? Mumbai-based chefs share nutrient-packed pancake recipes

Tired of preparing pancakes the same old way? It's time to break free from the breakfast monotony and experiment with the classic morning delight. Pancakes, often underestimated as a simple stack of flour and syrup, can be turned into health boosters when topped with the right nutrition.

The key lies in choosing the right ingredients, such as whole grains, fruits and proteins, to transform this scrumptious breakfast item into a powerhouse of nutrients. In search of unique pancake recipes, Midday.com dialed up Mumbai-based chefs who share their innovations with these fluffy bites.

From wholesome ingredients to inventive cooking techniques, these recipes showcase how pancakes can be both a culinary delight and a nourishing start to your day.

Ragi Pancake
A nutritious breakfast jumpstarts your day by providing essential nutrients, sustaining energy levels and supporting overall well-being. "Choose a well-rounded combination of whole grains, lean proteins and fresh fruits to fuel your metabolism, enhance cognitive function and maintain a healthy weight," shares Chef Hanumanta Deora.

Prioritise nutrient-dense choices to establish a positive tone for the day, fostering long-term health benefits and vitality. Here is a health-conscious recipe with a spin on the traditional pancakes:

Ingredients:
For the pancake
Ragi flour - 200gm
Water - 80ml
Butter - 10gm
Podi - 5gm
Salt - 2 tsp

For mint chutney
Fresh mint leaves - 60gm
Fresh coriander leaves -20gm
Fresh ginger - 1gm
Fresh green chilli - 1pc
Chat masala - 2gm
Salt - 1gm
Lemon juice - 2ml
Fresh curd - 7gm

For warm salad
Fresh mint leaves - 5gm
Fresh coriander leaves - 5gm
Fresh Carrot Juliane - 10gm
Fresh beet Juliane - 10gm
Chat masala - 2gm
Mustard seeds - 1gm
Fresh Curry leaves - 1gm
Butter - 10gm

Method:
1. Make the mint chutney by blending all the ingredients. Pour the blended item into a bowl.
2. Prepare the salad by mixing all the ingredients except butter, curry leaves and mustard.
3. Heat a nonstick pan and use a laddle to make a pancake of 60 ml per portion.
4. Heat the pancake till it turns light brown on both sides.
5. Make 2 pieces per portion.
6. Arrange pancakes on top of each other and pour some green chutney on the side.
7. Drizzle melted butter on the pancake and top it with a fresh warm salad.
8. Garnish with fresh coriander sprig

Recipe by Chef Hanumanta Deora Head Chef The Barn @Food Square

Buckwheat Peach Cobbler Pancake
Imagine pancakes that not only satisfy your craving for a warm and fluffy breakfast but also provide a nutritious boost to kickstart your day. Buckwheat promotes heart health as it contains many healthy compounds like rutin, magnesium, copper, fibre and proteins, shares Chef Kiran Ahir, the founder of Art Lab Patisserie & Bakery.

Additionally, date syrup is a better alternative to maple syrup and honey as it's high in antioxidants and is free of sodium, cholesterol, trans fat and saturated fat, informs the chef. It's also high in minerals that support heart functions like potassium and magnesium.

Ingredients:
Buckwheat flour- 120gm
Ground flaxseed - 1 tbsp
Baking powder- 2 tsp
Ground cinnamon- 2 tsp
Salt- ¼ tsp
Date syrup or maple syrup- 2 tbsp
Vanilla- 1 tsp
Unsweetened apple purée - 62.5gm
Milk, or non-dairy substitute (Almond, Cashew, Flax) - 240gm
Nectarine- as required
Date Syrup- As required
Granola- As required

Method:
1. In a medium mixing bowl, sift together the flour, flax meal, baking powder, cinnamon and salt.
2. In a separate bowl, combine the date syrup, vanilla, apple purée and milk. Slowly mix half of the liquid into the dry ingredients, stirring continuously and the rest at a time to avoid a runny batter. Mix until there are no lumps.
3. On your non-stick pan, begin to cook the pancakes, using about ¼ cup of the batter for each one.
4. Cook for 1 to 2 minutes, until they start to bubble around the edges and flip.
5. Cook for another 1 to 2 minutes. Remove from the pan and add fresh nectarine, berries or fruits and toppings of your choice.

Recipe by Chef Kiran Ahir, the founder of Art Lab Patisserie & Bakery

Spinach and Feta Whole Wheat Pancakes
Spinach and feta whole wheat pancakes promote heart health by delivering a combination of whole grains, which support cholesterol management and spinach, rich in heart-protective antioxidants and nutrients like potassium. The inclusion of feta adds a savory touch without compromising on the pancake's heart-healthy profile, informs Chef Hiren Mistry.

Ingredients:
Whole wheat flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Finely chopped fresh spinach - 1 cup
Crumbled feta cheese - 1/2 cup
Low-fat buttermilk - 1 cup
Egg - 1
Olive oil - 1 tbsp
Cooking spray or a small amount of oil for the pan

Method:
1. In a mixing bowl, whisk together whole wheat flour, baking powder, baking soda and salt.
2. Stir in the chopped spinach and crumbled feta cheese into the dry ingredients until evenly distributed.
3. In a separate bowl, whisk together buttermilk, egg and olive oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Allow the batter to rest for about 5 minutes to let the flavors meld and the mixture thicken slightly.
6. Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with cooking spray or a small amount of oil.
7. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
8. Serve the spinach and feta pancakes warm, topped with a dollop of Greek yogurt and a sprinkle of fresh herbs.

Recipe by Chef Hiren Mistry, Millo