Savoury Spinach Pancakes

Name: Savoury Spinach Pancakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 tablespoon chopped beetroot; 15 soaked & peeled almonds; 2 dates, deseeded; 2 teaspoons lemon juice; 1 teaspoon dry oregano; 1/2 teaspoon rock salt; 1/3 cup water; 1/2 cup finely chopped carrot; 1/2 cup finely chopped green capsicum; 6 cherry tomatoes, halved; 3 tablespoons chopped dill or parsley; 1 small green chili, finely chopped; 1/4 teaspoon black salt; 1/2 cup spinach leaves; 1 green chili; 1 1/2 cups water; 2/3 cup jowar flour; 1/2 cup brown rice flour; 1 teaspoon cumin powder; 1/4 teaspoon ajwain seeds; 1/4 teaspoon baking soda; 1 teaspoon rock salt

11 steps

Prep:20minCook:25min

1 serving=1 pancake. Gluten-free savoury pancakes made with spinach puree and jowar flour, served warm with a creamy beetroot-almond sauce and a fresh carrot-capsicum-tomato salad topping.

Updated at: Sun, 19 Jul 2026 16:42:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories152.8 kcal (8%)

Total Fat2.3 g (3%)

Carbs30.9 g (12%)

Sugars7.5 g (8%)

Protein3.8 g (8%)

Sodium707.8 mg (35%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Soak the almonds in water for 6 hours. Peel the skins after soaking.

Step 2

Make the beetroot sauce by blending beetroot, almonds, dates, lemon juice, oregano, rock salt and water until completely smooth. Set aside.

Step 3

Blend the spinach leaves, green chili and water until you get a smooth green puree.

Step 4

In a large bowl, mix the jowar flour, brown rice flour, cumin powder, ajwain, baking soda and rock salt thoroughly.

Step 5

Slowly pour the spinach puree into the dry ingredients while stirring continuously to make a smooth batter. It should be pourable like pancake batter. If too thick, add 1 to 2 tablespoons of water.

Step 6

Mix together the carrot, capsicum, cherry tomatoes, dill or parsley, green chili and black salt in a separate bowl to prepare the salad topping.

Step 7

Heat a tawa over high heat for 2 minutes. Lightly grease if needed, then reduce to medium heat.

Step 8

Pour one ladle of batter onto the center of the tawa. Let it spread naturally. Cover and cook for about 3 minutes until the surface looks dry.

Step 9

Flip gently with a flat spatula. Press lightly and cook for another 2 to 3 minutes until brown spots appear.

Step 10

Repeat with the remaining batter.

Step 11

Serve warm. Spoon the beetroot sauce over each pancake and top with the fresh salad.