Finding the perfect lunchbox items for your children can be a challenge. Often, kids love a certain dish at home but lose interest in it after it has been sitting in their lunchbox for hours. Moreover, the distractions of school can cause them to rush through lunch, skipping healthier options in favor of quick snacks. Therefore, it’s important to select foods that are both nutritious and appealing to keep them satisfied.
Pancakes are not only tasty but also filled with nutrients to keep your kids happy and energized throughout the day. We’ve compiled some amazing pancake recipes that are easy to prepare, delicious, and nutritious. These pancakes will make your kids look forward to lunchtime. So, put on your chef’s hat and get started!
Rawa Vegetable Pancake
Ingredients:
- ½ cup semolina (rawa)
- 3 tablespoons yogurt
- ¼ cup grated carrots
- ¼ cup frozen green peas
- 1 small onion, chopped
- 1 small capsicum, chopped
- 2 green chillies, chopped
- A pinch of sugar
- Crushed black peppercorns to taste
- ¼ teaspoon red chilli powder
- Salt to taste
- Oil as required
- Green chutney to serve
Method:
- Mix semolina, yogurt, and sufficient water in a bowl. Add carrots, peas, onion, capsicum, green chillies, sugar, peppercorns, red chilli powder, and salt. Mix well and set aside for 10-15 minutes.
- Heat a non-stick tawa and pour a ladle of batter. Spread lightly to form a pancake. Drizzle oil on the sides and cook for 3-4 minutes on each side.
- Serve hot with green chutney.
Banana Pancake
Ingredients:
- ¼ cup mashed banana
- ½ cup whole wheat flour (gehun ka atta)
- 1 teaspoon butter for greasing and cooking
Method:
- Mix all ingredients with 1 cup of water in a deep bowl.
- Heat a non-stick tava and grease with ¼ teaspoon butter. Pour ¼ cup of batter and spread to make a thick pancake.
- Cook on medium flame, using ¼ teaspoon butter, until golden brown on both sides.
- Repeat to make about 5 more pancakes. Pack with fruits and chocolate sauce.
Ragi Pancake
Ingredients:
- 1 cup ragi flour
- ½ cup refined flour
- ½ teaspoon baking powder
- A pinch of salt
- ¼ cup castor sugar
- 2 eggs
- 2 teaspoons vanilla essence
- ¾ cup milk
- 2 tablespoons melted butter + extra for greasing
- Strawberries for garnish
- Blueberries for garnish
- Icing sugar for dusting
- Maple syrup for drizzling
Method:
- Sieve ragi flour, refined flour, and baking powder into a bowl. Add salt, sugar, eggs, vanilla essence, milk, and melted butter. Whisk until well combined.
- Heat a non-stick pan, grease with melted butter, and pour a portion of the batter. Cook on medium heat until the base is done.
- Flip and cook the other side. Stack pancakes on a plate, dust with icing sugar, garnish with strawberries and blueberries, and drizzle with maple syrup.