Celery,Kale and Muesli savoury pancakes

About:

Savoury muesli-celery instant pancakes dish is another excuse for me to eat pancakes all day long for breakfast to dinner. This recipe is so satisfying for a spongy/ bread texture without all the processed carbohydrate and sugars. The possibilities are endless of how you can make these savoury pancakes more diverse.

Enjoy this with dips; Click on them for recipes Parsley and nuts, Almond and Curry leaves etc.,

Health Benefits:

Celery is a low calorie veggie, with as low as 10 calories/large stick. This reduces inflammation and it is a stress buster. If you enjoy a celery-based snack in the evening, you will sleep better. This also reduces bad cholesterol and lowers blood sugar.

Yields: 10-12
Preparation time: 10 minutes
Cooking time: 30-35 minutes (Approx 3 minutes per pancakes)

Ingredients:

• Muesli-2cups
• Rice flour-1/2cup
• Fine yellow corn meal-1/4cup
• Fine semolina-1/4cup
• Green chilli-3
• Chopped celery-2ribs
• Chopped Kale – a handful
• Finely chopped onion-1medium
• Finely chopped Dill – For garnishing
• Yogurt-1/2cup
• Baking soda- a generous pinch
• Salt- to taste
• Oil- juts for greasing ( i just greased in the beginning and haven’t used any oil for cooking the pancakes, feel free to use if desired)

Procedure:

• Dry roast muesli for 2-3minutes and ground to powder transfer to the mixing bowl and set aside.
• Combine chopped celery, kale, chillies in the blender/food processor and process to smooth and set aside.
• Now to the powdered muesli add fine semolina, fine corn meal, rice flour, salt, baking soda mix well
• In other bowl whisk pureed celery mixture, yogurt, 1cup water
• Pour the wet ingredients, chopped onion into the bowl with your dry ingredients.
• Stir until well combined.
• Additional water may be needed, depending on how thick or thin you like your pancakes.
• Grease a large skillet with oil, pour about ¼-1/2 cup of the pancake batter on the skillet (on medium heat) you can adjust the size and thickness depending on how you like your pancakes.
• Cook until the right side up has a small bubbles escaping.
• Flip and finish cooking until both sides are golden brown and fluffy.
• Plate and serve with your favourite dips/toppings.

Devour it with Dill for an added flavour

Note:

• I used very fine corn meal- if you don’t find fine don’t use course corn meal just skip and replace with semolina.
• The muesli used here doesn’t contain any nuts it’s the combination of oats, wheat flakes, rye flakes and bran flakes
• You can top in with your favourite toppings and enjoy
• Feel free to personalise the spice as per the taste

I am bringing this recipe to Angie’s FF#41