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Multiigrain Pancakes

3.50 from 2 votes

Pancakes are my 20 month old son's frequent evening snack option. So I try to make it interesting as well as healthy for him.
So this time it is a new version of my pancakes - Fulfilling and healthy! Multigrain flour is tasty as well as healthy and packs a punch in a small pancake. I have added boiled potato and banana to make it tastier.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Recipe Taste Sweet
Servings 2


  • 3 tbsp Multigrain flour
  • 1 tbsp Curd
  • 1/2 Banana mashed
  • 1 Potato small, boiled and mashed
  • 1 tsp Jaggery
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon powder
  • 1 Egg
  • Butter as required


  • Mix all the ingredients except the butter and make a fine batter without any lumps. Beat it a little to get fluffy pancakes.
  • Heat oil in a flat pan and add butter. Now pour the batter with a ladle and make a thick pancake. Don't spread it.
  • Cook on a low flame on both sides adding butter as required.
  • Serve hot with honey or behi murabba.


Keep the batter thick like a cake batter. This gives fluffier and softer pancakes.

Please appreciate the author by voting!

3.50 from 2 votes

Recipe Nutrition

Calories: 197 kcal | Carbohydrates: 37 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 82 mg | Sodium: 620 mg | Potassium: 599 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 141 IU | Vitamin C: 24 mg | Calcium: 44 mg | Iron: 2 mg

Priya Iyer(Anitha)
Priya Iyer(Anitha)

A foodie who likes to explore different aspects of the gastronomic universe

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