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CHEESY BESAN AVOCADO PANCAKES

🥳 How These Cheesy Besan Pancakes Took Over Breakfast!

Cheesy Besan Pancakes with Avocado & Spiced Spinach are far from ordinary—they're the fusion breakfast everyone’s raving about! Packed with protein-rich gram flour, creamy avocado, and flavorful spinach, these savory pancakes are perfect to kick-start your day. Whether you're fueling up for work or enjoying a lazy weekend brunch, this healthy, delicious combo brings the perfect balance of taste, nutrition, and satisfaction.


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Delicious Cheesy Besan Pancakes with avocado and spinach, made with fresh ingredients and styled for vibrant, healthy, and visually appealing meals.¯

Fool-Proof Besan Pancake Hacks Even Lazy Cooks Love

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Use fresh avocado and spinach for the best flavor. Always whisk besan batter until smooth—no lumps allowed! Blanch spinach just enough to soften, not mush it. Toast your tomato slice for a slightly sweet depth. Melt the cheese gently for that dreamy stretch. Customize with herbs or microgreens. Don’t worry about perfect shape—rustic is in! And yes, drizzle that olive oil generously!

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🧀 Say Cheese(n) Please! Follow These Steps

INGREDIENTS

For the Besan Pancakes:

  • 1 cup besan (gram flour)
  • ½ tsp crushed ajwain (carom seeds)
  • 1 tbsp green chilies, finely chopped
  • 1½ cups water
  • Salt to taste

For the Avocado Spread:

  • 1 ripe avocado
  • 1 tbsp Greek yogurt
  • ½ tsp mixed herbs
  • ½ tsp green chilies, finely chopped
  • ½ tbsp spring onion, finely chopped
  • ½ tsp black pepper
  • ½ tsp lemon juice
  • Salt to taste

For the Spinach Mix:

  • 100 g spinach (blanched and water squeezed)
  • ½ tsp red chili powder
  • ½ tsp sesame seeds

To Assemble:

  • Tomato slices (1 per pancake)
  • Cheese slices (½ slice per pancake)
  • Onion seeds – a pinch per pancake
  • Red chili powder – a pinch per pancake
  • ½ tbsp olive oil (for drizzling)
​Freshly made Cheesy Besan Pancakes topped with nutritious greens and cheese, perfect for a wholesome meal and beautiful recipe photography.

PREPARATION STEPS

Step 1: Prepare Besan Batter

  1. In a mixing bowl, add besan, crushed ajwain, finely chopped green chilies, salt, and water.
  2. Whisk until you get a smooth, lump-free batter.
  3. Set aside for 10–15 minutes.

Step 2: Make Avocado Spread

  1. In another bowl, mash the ripe avocado until smooth using a fork.
  2. Mix in Greek yogurt, mixed herbs, chopped green chilies, spring onion, black pepper, lemon juice, and salt.
  3. Stir well and keep it aside.

Step 3: Prepare Spinach Topping

  1. Blanch spinach in hot water for 1–2 minutes, then immediately transfer to cold water.
  2. Squeeze out all the excess water and chop the spinach roughly.
  3. Mix with red chili powder and sesame seeds. Keep aside.

Step 4: Cook Besan Pancakes

  1. Heat a non-stick pan or tawa over medium heat.
  2. Pour a ladleful of besan batter and spread into a small pancake.
  3. Place one tomato slice in the center and cook both sides until golden.
  4. Flip to the tomato side, place ½ slice of cheese on top, cover the pan, and let the cheese melt.

Step 5: Assemble & Serve

  1. Transfer the cooked pancake to a serving plate.
  2. Top with 1 spoon of avocado spread and 1 tbsp of spinach mixture.
  3. Sprinkle with a pinch of onion seeds and red chili powder.
  4. Drizzle ½ tbsp of olive oil on top.
  5. Serve warm and enjoy!



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