Transform Your Breakfast With Easy Cucumber Pancakes Recipe

Cucumber pancakes are made with grated cucumber, whole wheat flour, and spices for a healthy twist. The batter is cooked on a pan until golden brown and crispy. These pancakes pair well with chutney or yogurt for a refreshing meal. A great choice for breakfast or a light snack.

Cucumber pancakes are a healthy and light dish made with grated cucumber, flour, and spices. The batter is prepared using cucumber water, yogurt, and seasonings for extra flavor. Cooking the pancakes on a hot pan with a little oil makes them crispy on the outside and soft inside. Adding ingredients like onions, green chilies, and coriander enhances the taste. Serve them hot with yogurt, chutney, or a spicy dip for a delicious meal. Perfect for breakfast or a quick snack.

Ingredients:

For the Pancakes:

1 large cucumber (grated)
1 cup whole wheat flour (or all-purpose flour)
2 tbsp rice flour (for extra crispiness)
1/2 cup yogurt (or buttermilk)
1/2 cup water (adjust as needed)
1 small onion (finely chopped)
1 green chili (finely chopped, optional)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp black pepper
1/2 tsp salt (adjust to taste)
1/4 tsp baking soda (for fluffiness, optional)
2 tbsp fresh coriander leaves (chopped)
1 tbsp oil or ghee (for cooking)

Instructions:

Step 1: Prepare the Cucumber

Wash and peel the cucumber (optional).
Grate the cucumber finely and squeeze out excess water using a clean kitchen towel.
Save the squeezed cucumber water to adjust batter consistency later.

Step 2: Make the Pancake Batter

In a mixing bowl, add the grated cucumber, whole wheat flour, and rice flour.
Add yogurt, finely chopped onions, green chili, cumin seeds, turmeric, black pepper, and salt.
Pour in the cucumber water (if needed) and mix well to form a smooth batter.
Add baking soda for a fluffier texture (optional).
Let the batter rest for 5-10 minutes.

Step 3: Cook the Pancakes

Heat a non-stick pan or tawa and lightly grease it with oil or ghee.
Pour a ladleful of batter onto the pan and spread it evenly into a thin pancake.
Cook on medium heat for 2-3 minutes until the bottom turns golden brown.
Flip and cook the other side for another 2 minutes.
Repeat for the remaining batter, adding more oil if needed.