Pancakes Can Be Healthy Too | Cook With MF

By Mallika Dabke November 18, 2017
Image: Vinayak Grover

Just last week I ate a pancake stack loaded with maple syrup and fresh strawberries on the side. It felt great to enter the strawberry season, but there was also a whole lot of guilt involved; that pancake stack was quite tall.

Eating healthy, and on the go is somewhat of a struggle for all of us here at Mumbai Foodie, it’s almost cute to see everyone try going on diets, only to watch them crash and burn (I may be talking about myself actually). But we all do agree on how important it is to consume food that’s good for our bodies and hearts.

We met up with Chef Sama Ankolkar, also known as The Hungry Bunny, who introduced us to a wholesome and healthy meal of Coconut and Buckwheat Flour Pancakes. These pancakes were unlike any we’ve ever seen before. Made with flavourful coconut and the naturally gluten-free buckwheat flour, these savoury pancakes had our eyebrows raised with suspicion and delight.

Could healthy food equal tasty food after all? We found out that it could, indeed. And so we find ourselves here, hoping you try cooking this breakfast on the weekend, that will feel like a cheat meal, but without all the guilt.

Ingredients:

Pancake Batter Toppings
2 tsp butter or olive oil Half Avocado
1 tbsp coconut flour 1 tbsp dukkah
1 tbsp buckwheat flour 1 fried egg
1 egg handful of rocket leaves
pinch of baking powder lemon juice
pinch of salt salt
60 ml (1/4 cup) milk

 

Ingredients

Ingredients

Cooking Instructions:

  • Place the butter or olive oil into a small skillet or pan and place into the oven at 200ºC ( 400ºF) while you make the batter.
  • In a small bowl, stir the coconut flour, buckwheat flour, baking powder and salt. Stir in the milk.Chef’s Tip: Buckwheat and coconut flour make a great pancake mix, but add milk according to the consistency you like. I like my pancakes fluffy, so the thicker the batter, the happier I am. However, that takes a little longer to cook.
  • Pour the batter into the hot skillet and place back into the oven for 10 minutes.Chef’s Tip: The pancake cooks through better if covered and then the flame is lowered.
  • Once baked, slide the pancake onto a plate and top with sliced avocado, dukkah, the egg and rocket leaves.Chef’s Tip: If you’re making your own dukkah, I would recommend adding some chilli powder or paprika to it to add a kick to fried egg ( runny yolks especially)
  • Finish off with a squeeze of lemon juice and a sprinkle of salt.Chef’s Tip: One perfect bite would consist of the textured pancake, some runny fried egg and the creaminess of the avocado with the dukkah which serves as a great seasoning.

Tried to make these one time, already feel like my soul and body are one, my mind is zen, and all my final goodbyes to french fries have been said. Thank you, Chef Sama!

 

 

This recipe has been adapted from Top With Cinnamon.