Vegetable pancake
Also called: vegetable pancake, veg pancake, veg pankek, vegetable pan cake, veggie pancake, veg pancak, mixed veg pancake
Vegetable pancake is that easy breakfast you get when leftover sabzi meets a quick tawa snack. Soft, slightly savoury, and a little crispy around the edges, it works well for school tiffin, office breakfast, or those lazy weekend mornings when you want something filling without much fuss.
Per 1 pancake (90g)
Nutrition Facts
| Nutrient | Per pancake (90g) | Per 100g |
|---|---|---|
| Calories | 112.7 kcal | 125.2 kcal |
| Protein | 3.5g | 3.9g |
| Carbohydrates | 11g | 12.2g |
| Fat | 5.9g | 6.6g |
| Fiber | 2.3g | 2.5g |
| Sugar | 1.9g | 2.1g |
| Micronutrients (per 100g) | ||
| Sodium | 116.69 mg | |
| Calcium | 42.89 mg | |
| Iron | 0.79 mg | |
| Vitamin C | 20.63 mg | |
| Folate | 28.57 µg | |
What Goes Into It
Per serving (1 pancake)
gastroenterology Gut Health Insight
This pancake has some nice gut-friendly bits from the mixed veggies — peas, carrot, cauliflower and tomato add fiber that helps keep things moving, and the potato makes it more filling. The egg and milk give a softer texture, but the maida keeps the fiber a bit low, so it may not support digestion as well as a millet or whole wheat version. Best tip: serve it with a fresh chutney or a side of curd to add more probiotics and make the meal gentler on the tummy.
From the Shellel Blog
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download Get Shellel FreeNutrition data sourced from ICMR-NIN Indian Food Composition Tables (IFCT) and the Indian Nutrient Database (INDB 2024). Values are per standard serving and may vary with preparation method.