Diabetic Friendly Pancakes

These Nutritious pancakes are a delicious savoury addition to any diabetic’s menu.

Low in glycemic index, and high in protein and fibre these pancakes can be eaten for any main meal.


  • 1 cup yellow moong dal
  • ½ cup chana dal
  • ½ cup urad dal
  • 2 green chilies
  • ½ inch ginger
  • ½ onion, roughly chopped
  • Sea salt as per taste
  • 1 cup quinoa
  • ½ cup veggies (lauki, grated bottle gourd, methi finely chopped)
  • Vegetable oil, as required (for cooking the pancake)
  • ½ tsp methi seeds


  1. Soak yellow moong dal, chana dal, urad dal, methi seeds and quinoa for an hour.
  2. Grate the lauki and chop the methi leaves.
  3. Then in a blender add the soaked yellow moong dal, chana dal, urad dal, green chillies, methi seeds, ginger, onion, salt, soaked quinoa, lauki, methi leaves and blend them all.
  4. Stir the mixture once, add water and blend again.
  5. Keep adding water in portions, if required to get the right consistency.
  6. Once the batter is ready, transfer it to a large bowl.
  7. Now place a pan over medium-high heat, grease it with vegetable oil, pour the batter and circle it into a nice pancake.
  8. Cook for 2 to 3 minutes on each side, similarly make the other pancakes.
  9. Serve them with mint or amla garlic chutney.

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