MINI QUINOA PANCAKE
Quinoa is gluten-free and high in protein and fiber. It is also low in the glycaemic index, which is good in blood sugar control. Flax seeds rich in omega-3 helps in weight loss and diabetes. The addition of carrot and spinach increases its fiber and vitamin content and adds color to the dish.
Main Ingredients :
| Quinoa | 100g |
| Carrot | 50g |
| Spinach | 50g |
Other Ingredients :
| Potato | 10g |
| Oil | 10g |
| Salt | As per taste |
METHOD :
• Mix all the ingredients in a bowl with ¾ cup of water.
• Grease the mini Uthappa pan and pour one tablespoon of batter into each uttapam mold. Spread it evenly and cook until it turns golden brown on both the sides.
• Serve immediately.
NUTRIONAL INFORMATION PER SERVE:
| Calories | Carbohydrates | Protein | Fats | Fiber | Vitamin B1 | Vitamin B2 | Vitamin B3 | Vitamin B6 | Vitamin B9 |
| 188kcal | 30.57g | 7.42g | 8.26g | 7.69g | 0.47mg | 0.11mg | 0.82mg | 0.76mg | 129.2mcg |
| Vitamin B12 | Vitamin A | Vitamin D | Vitamin E | Vitamin K | Calcium | Iron | Magnesium | Zinc |
| 0mcg | 1546mcg | 0.39mcg | 1.17mg | 86.83mcg | 129.5mg | 4.69mg | 88.15mg | 2.35mg |
