Elevate breakfast with these unique nutrient-packed pancake recipes

Tired of preparing pancakes the same old way Its 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 nutritionThe 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 Middaycom dialed up Mumbaibased chefs who share their innovations with these fluffy bitesFrom wholesome ingredients to inventive cooking techniques these recipes showcase how pancakes can be both a culinary delight and a nourishing start to your dayRagi PancakeA nutritious breakfast jumpstarts your day by providing essential nutrients sustaining energy levels and supporting overall wellbeing ldquoChoose a wellrounded combination of whole grains lean proteins and fresh fruits to fuel your metabolism enhance cognitive function and maintain a healthy weightrdquo shares Chef Hanumanta DeoraPrioritise nutrientdense choices to establish a positive tone for the day fostering longterm health benefits and vitality Here is a healthconscious recipe with a spin on the traditional pancakesIngredientsFor the pancakeRagi flour 200gmWater 80mlButter 10gmPodi 5gmSalt 2 tspFor mint chutneyFresh mint leaves 60gmFresh coriander leaves 20gmFresh ginger 1gmFresh green chilli 1pcChat masala 2gmSalt 1gmLemon juice 2mlFresh curd 7gmFor warm saladFresh mint leaves 5gmFresh coriander leaves 5gmFresh Carrot Juliane 10gmFresh beet Juliane 10gmChat masala 2gmMustard seeds 1gmFresh Curry leaves 1gmButter 10gmMethod1 Make the mint chutney by blending all the ingredients Pour the blended item into a bowl2 Prepare the salad by mixing all the ingredients except butter curry leaves and mustard3 Heat a nonstick pan and use a laddle to make a pancake of 60 ml per portion4 Heat the pancake till it turns light brown on both sides5 Make 2 pieces per portion6 Arrange pancakes on top of each other and pour some green chutney on the side7 Drizzle melted butter on the pancake and top it with a fresh warm salad8 Garnish with fresh coriander sprigRecipe by Chef Hanumanta Deora Head Chef The Barn Food SquareBuckwheat Peach Cobbler PancakeImagine 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 amp BakeryAdditionally date syrup is a better alternative to maple syrup and honey as its high in antioxidants and is free of sodium cholesterol trans fat and saturated fat informs the chef Its also high in minerals that support heart functions like potassium and magnesiumIngredientsBuckwheat flour 120gmGround flaxseed 1 tbspBaking powder 2 tspGround cinnamon 2 tspSalt frac14 tspDate syrup or maple syrup 2 tbspVanilla 1 tspUnsweetened apple pureacutee 625gmMilk or nondairy substitute Almond Cashew Flax 240gmNectarine as requiredDate Syrup As requiredGranola As requiredMethod1 In a medium mixing bowl sift together the flour flax meal baking powder cinnamon and salt2 In a separate bowl combine the date syrup vanilla apple pureacutee 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 lumps3 On your nonstick pan begin to cook the pancakes using about frac14 cup of the batter for each one4 Cook for 1 to 2 minutes until they start to bubble around the edges and flip5 Cook for another 1 to 2 minutes Remove from the pan and add fresh nectarine berries or fruits and toppings of your choiceRecipe by Chef Kiran Ahir the founder of Art Lab Patisserie amp BakerySpinach and Feta Whole Wheat PancakesSpinach and feta whole wheat pancakes promote heart health by delivering a combination of whole grains which support cholesterol management and spinach rich in heartprotective antioxidants and nutrients like potassium The inclusion of feta adds a savory touch without compromising on the pancakes hearthealthy profile informs Chef Hiren MistryIngredientsWhole wheat flour 1 cupBaking powder 1 tspBaking soda 12 tspSalt 14 tspFinely chopped fresh spinach 1 cupCrumbled feta cheese 12 cupLowfat buttermilk 1 cupEgg ndash 1Olive oil 1 tbspCooking spray or a small amount of oil for the panMethod1 In a mixing bowl whisk together whole wheat flour baking powder baking soda and salt2 Stir in the chopped spinach and crumbled feta cheese into the dry ingredients until evenly distributed3 In a separate bowl whisk together buttermilk egg and olive oil4 Pour the wet ingredients into the dry ingredients and stir until just combined Be careful not to overmix a few lumps are okay5 Allow the batter to rest for about 5 minutes to let the flavors meld and the mixture thicken slightly6 Heat a nonstick skillet or griddle over medium heat Lightly coat the surface with cooking spray or a small amount of oil7 Pour 14 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 brown8 Serve the spinach and feta pancakes warm topped with a dollop of Greek yogurt and a sprinkle of fresh herbsRecipe by Chef Hiren Mistry Millo