Saffola Masal Oats Beetroot Pancake

Beetroot Pancake Sandwich Recipe

Cooking time
30 min
Fit Foodie Index


    • 75 gm puréed roasted beets
    • 125 grams whole wheat flour or 60 grams all-purpose flour
    • 10 grams baking powder
    • 5 grams baking soda
    • 2 grams salt
    • 1 tbsp honey
    • 5 grams (1 tsp) vanilla
    • 150 ml buttermilk
    • 35 grams chia seeds
    • 1 tbsp Saffola Oil

    • 1 tsp Saffola Oil
    • 40 gms Curry & Pepper SMO
    • 50 gms sliced Peppers (assorted Green,Yellow,Red)
    • 20 gm sweet corn
    • 20 gm mushrooms sliced
    • 50 gm Small spinach leaves

How to make Beetroot Pancake Sandwich

    • Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar).
    • In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet purée and honey or agave nectar (if using). Quickly whisk in the flour mixture and fold in the chia seeds.
    • Heat a large skillet or griddle over medium-high heat and brush with butter or oil.
    • Drop the pancakes by the cup onto the hot pan.
    • Cook until bubbles break through and turn the pancakes.
    • They will be quite moist so make sure to wait long enough so that they don’t fall apart when you turn them.
    • Cook for 1 to 2 minutes on the other side, until lightly browned.

    • In hot pan toss all the ingredients except spinach, for 2 minutes in 1 tsp oil.
    • Season and keep it aside

    • Place a pancake and top it with fresh spinach.
    • Top it with the filling and place another Pancake on top.

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