Tricolour pancakes

Eggless pancakes can have the same softness and taste as that of the original version. There are many kids, even adults who avoid many vegetables and greens cooked in a traditional way. Try this pancake and check if this can be a saviour not to miss out the nutrients from those veggies.

I have made red,green and brown colour pancakes. You can try with any other coloured vegetables also for different flavours.

Method:

1. Divide the wheat flour into 3 equal parts (or as per your preferences).
2. We are going to prepare red pancake with beetroot, green with mint, brown with cocoa powder.

Red pancake:

1. Blend beetroot pieces with a little water or milk.
2. Mix the puree with wheat flour. Add salt and a pinch of baking powder.
3. Mix water so that you get a thick batter like we use for idly/adai. Leave aside for 5 minutes.

Green pancake:

1. Blend mint leaves, 1 or 2 green chillies with curd.
2. Mix the puree with wheat flour. Add salt and a pinch of baking powder.
3. Make the the thick batter and leave it undisturbed for 5 minutes.

Chocolate pancake:

1. Add 1 table spoon of cocoa powder, 2 tspn of sugar.
2. Make the the thick batter using milk and leave it undisturbed for 5 minutes.
3. Adjust choco and sugar flavours as per your taste. You can also add a pinch of salt.

Making pancakes:

1. Now the batter should look fluffy.
2. Add 1/2 spoon butter in tawa with simmer heat and add the batter. Make short pancakes with approximately 2 inch thickness.
3. Once you get more pores on the facing side, turn the pancake and leave it for 2 minutes or until it is done.
4. Your pancakes are ready.