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4796 Spinach-and-Cucumber-Pancakes

Spinach and Cucumber Pancakes

Spinach and Cucumber Pancakes

These unique pancakes rich in iron are an easy recipe to pack for your kid's lunch box. Try it!

Note: To prevent sogginess - remember to squeeze out water from the cucumber and pack the pancakes only after cooling.

Preparation Time: 15 mins

Cooking Time: 15 mins

Makes 6 pancakes


• Cucumber (grated): 1/3 cup

• Rice flour: 1/2 cup

• Spinach (shredded): 2 tbsp

• Turmeric Powder: a pinch

• Oil: 1 tbsp oil for cooking


1. Combine the cucumber and salt and keep aside for 10 minutes.

2. Squeeze out the water from cucumber and combine all the remaining ingredients in a bowl.

3. Add enough water (approx. ¾ cup) and mix well to make a smooth batter. Keep aside for 10 minutes.

4. Divide the batter into 6 equal portions and keep aside.

5. Heat a non-stick tava (griddle), spread a ladleful of batter to make a 100 mm. (4") diameter circle.

6. Cook on a medium flame using ½ tsp of oil till it turns light brown in colour on both the sides.

7. Repeat with the remaining batter to make 5 more pancakes.


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