Breakfast pancakes are one the easiest breakfast recipes and one of the most loved American Breakfasts.

This low calorie vegetarian recipe can be altered easily to suit ones taste check the tips below.

The batter can also be used the next day if you keep it in a fridge, making it a quick, healthy home breakfast for busy people.

Choice of Ingredients for the batter: sweet potatoes & carrots

Sweet potatoes are a good source of Vitamin C, Vitamin D, Vitamin B6, Iron and Magnesium.
Carrots are a rich source of Beta-carotene, Vitamin A, minerals and anti-oxidants and known for their anti-aging and vision improvement properties.

Ingredients:

cup all-purpose flour
1 cup whole wheat flour
1 medium sweet potato (50 gms)
2 medium carrots (100 gms)
Salt and pepper to taste
2 tsp olive oil
cup Milk
cup water
1 tsp Baking Powder

Method:

1. Boil sweet potatoes and carrots for 15 minutes until soft and grate them.
2. Put the flour, milk, salt and pepper in a mixing bowl. Add the baking powder and whisk until smooth. Once combined, Add the grated mixture stir it through with a spoon till the batter forms a thick consistency.
3. Heat a non-stick frying pan over a moderate heat and add 1 tsp olive oil
4. Add some of the batter, spoonful at a time to the pan and cook for a couple of minutes until it starts to look firm and golden brown. Flip or turn it over with the spatula.
5. Serve them hot with choice of dip/chutney/sauce or with dollop of honey.

You will need to cook them in batches cooking for a few minutes, flipping over and cooking for a few more minutes until they look fluffy and golden brown on both the sides.

Tips

You can replace the veggies with the choice of fruit, strawberries, black berries, blue berries, bananas or pears.
You can substitute milk with water.

Preparation Time: 20 Minutes
Serves:
2