Vegetable Pancakes – Bengal Gram & Fenugreek

Pancakes are one of the earliest and most widespread foods eaten in the prehistoric times. They can be madewith a variety of ingredients with or without the use of raising agents. Pancakes can be sweet or salty. This vegetable pancake has been made using bengal gram flour and without the use of raising agents. It is stuffed with a variety of vegetables that not only helps to enhance its nutritive value but also helps to keep the blood sugar levels under control.

1. Grind soaked bengal gram into a fine paste using a little water if required.
2. Finely chop spinach, fenugreek leaves.
3. Add chopped spinach, fenugreek leaves, grated carrot, ginger, mango powder, fenugreek powder, turmeric powder, salt and yogurt into the bengal gram and mix well.
4. Drizzle 1 tsp of oil in a non stick pan and pour a ladle full of batter in the center of the pan, spreading it out a little.
5. Cook on a slow flame till both the sides are golden brown.
6. Serve hot.

1 bengal gram pancake provides 98 calories and 4.8 grams of protein. It is also rich in vitamin A, Vitamin C and Calcium. 

A study published in J. Pharmacy and Bio-Allied Sciences have found that Bengal gram is very rich in proteins. This vegetable pancake recipe makes use of split Bengal gram which is known for its low glycemic index. Owing to the low glycemic index, this pulse helps in the proper utilization of glucose and thus preventing a sharp rise in blood sugar levels.  Additionally, several clinical trials have shown that fenugreek can improve many metabolic symptoms that are associated with both the type 1 and type 2 diabetes by lowering blood glucose levels and also improving glucose tolerance. Fenugreek, also, contains an alkaloid called trigonelline, which helps in lowering the blood glucose level. Enjoy these vegetarian pancakes as snack or for breakfast!