No eggs, but 25g protein: Mumbai nutritionist shares healthy, crispy pancake recipe

Pancakes are a delicious breakfast staple, loved for their soft, fluffy texture, golden edges and irresistible taste. From classic American pancakes and French crêpes to savoury Indian-style ones, there are countless varieties to suit every palate. Sweet pancakes can be topped with fruits, chocolate, honey or maple syrup, while savoury ones pair beautifully with vegetables, herbs and dips. However, pancakes can also become calorie-heavy when made with refined flour, sugar, butter, cream or sugary toppings. Mumbai nutritionist Vanshika Khurana recently shared a video on Instagram featuring a crispy, savoury pancake loaded with vegetables and packed with 25g protein that you can enjoy guilt-free.

Veggie pancake: Ingredients required

160 g silken tofu

35 g rice flour


1 tbsp cornstarch (~8 g)

¼ cup shredded zucchini

½ shredded carrot

½ finely shredded/sliced onion

¼ cup shredded cabbage

Red chilli powder, black pepper and salt to taste

1 tsp black sesame seeds

1 tsp oil

Water, only if required

Soy sauce, for serving

Veggie pancakes: How to make

To prepare the veggie pancake, first, 160 g of silken tofu is blended with a little water until it becomes completely smooth and creamy. In a separate bowl, 35 g of rice flour and 1 tablespoon of cornstarch are combined with shredded zucchini, carrot, onion and cabbage. The mixture is then seasoned with salt, red chilli powder and black pepper.

The blended tofu is added to the vegetable mixture and everything is mixed thoroughly. The batter should have a thick yet pourable consistency and should not be watery. If it appears too thick, a small amount of water can be added to adjust the consistency.

Next, a non-stick pan is heated and lightly greased with 1 teaspoon of oil. Small portions of the batter are spooned onto the pan and spread into relatively thin pancakes. Black sesame seeds are sprinkled on top before cooking.

View this post on Instagram

A post shared by Vanshika Khurana (@fit.khurana)

The pancakes are cooked over medium-high heat until the underside turns golden, crisp and completely set. They are then flipped and cooked on the other side until equally crisp and golden. The veggie pancakes are served immediately with a soy sauce dressing made by combining soy sauce, lemon juice, water, honey, salt and half a chopped green chilli.