Learn how to make this delicious gajar halwa pancakes recipe! Soft and fluffy pancakes flavoured with a low-calorie gajar halwa. These are so easy to make and are perfect for breakfast.
These eggless pancakes are made with gajar ka halwa and Twin Peaks Protein Pancake Mix. To make this healthy and low-calorie gajar halwa, I have used, grated carrot, milk, fresh chhena (paneer), sugar, cardamom powder and a little ghee. Instead of using khoya/mawa (which makes the halwa rich), I have used chhena.
About The Pancake Mix:
This pancake mix is made with 100% clean and natural ingredients like whole wheat, oats, tapioca, flax seeds, coconut flour, jaggery, sorghum, powdered yogurt, cinnamon, natural vanilla flavour and the best quality whey protein. It also contains baking powder, baking soda and salt.
Watch how to make gajar halwa pancakes:
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Heat a saucepan over medium flame. Add carrot and milk. Bring to a boil.
Lower the flame a little. Cook until the milk has evaporated.
Add ghee. Cook for a minute.
Add sugar. Cook until it has melted.
Add chhena and cardamom powder. Cook for 2-3 minutes.
Keep it aside to cool down. Reserve 2-3 tbsp of halwa for garnishing.
In a bowl, add pancake mix and gajar halwa. Mix well.
Add milk (a little at a time) and make a thick batter. Avoid overmixing.
Let the batter rest for 2-3 minutes.
Heat a non-stick pan over a low flame. Add a little ghee. Carefully rub with tissue paper.
Add ¼ cup of batter. Do not spread. It will spread out on its own.
When the edges look dry, and bubbles start to appear on the top, flip the pancake.
Cook the other side for 1-2 minutes or until golden brown.
Garnish with gajar halwa, chopped almonds and raisins. Drizzle jaggery syrup.
Keyword indian pancake, pancake recipe
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