Egg and Chickpea Flour Protein Pancakes
PakistaniGym & High-ProteinDesi eggsEasy
Soft chickpea flour pancakes with Desi eggs, onion and herbs — a filling, protein-rich breakfast made from besan and eggs.
Prep time10 min
Cook time12 min
Total time22 min
Servings2
Ingredients
- 1/2 cup besan (chickpea flour)
- 3 Desi eggs
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chilli, chopped
- 1/2 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- 2 tbsp dahi
- 1 tbsp oil
- Fresh coriander, chopped
Method
- Whisk the besan with the eggs, dahi and a little water into a smooth, pourable batter.
- Stir in the onion, tomato, chilli, cumin, red chilli powder and salt.
- Heat a non-stick tawa with a little oil and pour a ladle of batter.
- Cook for 2–3 minutes per side until golden and the egg is fully set.
- Serve hot with green chutney or dahi.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)22 g
Fat (estimate)13 g
Carbs (estimate)36 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook each pancake until golden and fully set in the centre. Allergens: contains egg, besan (legume) and milk (dahi). Substitute: use whole wheat flour instead of besan, or add grated zucchini. Nutrition figures are estimates only, based on standard per-egg values.