Yogurt Pancakes | Easy & Delicious

Low carb and yogurt pancakes are made with rice flour. They are easy to make, fluffy, and so delicious!

INGREDIENTS

• 4 large eggs

• 1 cup whole milk plain yogurt

• 1 tablespoon vanilla extract

• 2 tablespoons sugarfree / stevia

• 6 tablespoons rice flour \

• ½ teaspoon baking soda

• Cooking spray

INSTRUCTIONS

• Preheat oven to warm (150 degrees F). Line a large baking sheet with parchment paper.

• In a large bowl, whisk together the eggs, yogurt, vanilla extract, and sweetener (if using).

• Add the rice flour and baking soda and whisk until smooth.

• Heat a large nonstick skillet over medium-low heat. Spray it with nonstick cooking spray.

• Using a 4-tablespoon ice cream scoop or measuring cup, transfer three mounds of the batter into the skillet. Cook the pancakes until bottoms are golden brown, 2-3 minutes.

• Carefully flip the pancakes – they’re not as sturdy as wheat flour pancakes – and cook until golden and set, 2 more minutes.

• Place the cooked pancakes on the prepared baking sheet and keep in the warm oven while you cook more batches.

Nutrition Facts

Amount Per Serving (3 pancakes)

Calories 275

Fat 16g

Sodium 358mg

Carbohydrates 11g

Fiber 5g

Protein 16g

Mushrooms with Basil

Mushrooms with Basil is an easy side dish which comes together in 15 minutes! It's vegan and can be made gluten-free.

Ingredients

• 6 teaspoons vinegar

• 3 teaspoons soy sauce

• 1 teaspoon sriracha or to taste

• 2 teaspoon brown sugar

• 3 tablespoons olive oil

• 8-10 large garlic cloves sliced thin

• 200g white mushrooms sliced

• 0.25 teaspoon black pepper or to taste

• 2 tablespoon chopped basil

Instructions

• In a bowl mix together vinegar, soy sauce, sriracha and brown sugar. Mix well and set aside.

• Heat olive oil in a pan on medium heat. Once the oil is hot, add the sliced garlic and let them cook until they start changing color, around 2 minutes.

• Then add the sliced mushrooms and stir. Cook the mushrooms on medium heat for 6 to 7 minutes until they release all the moisture and start turning goldenish in color.

• Add in the prepared sauce to the pan. Mix well until sauce is well combined with the mushrooms.

• Add the black pepper and stir well.

• Cook for a minute and then turn off the heat. Stir in the basil.

• Serve these mushrooms with more basil. These can be enjoyed with rice, noodles or even on a toast!

Nutrition Facts :

Calories: 144kcal

Carbohydrates: 9g

Protein: 4g

Fat: 11g

Sodium: 287mg

Potassium: 385mg

Fiber: 1g

Sugar: 5g

Palak Paneer | Spinach with Indian Cottage Cheese

Palak Paneer needs no introduction as it is hugely popular among Indians.

Ingredients

• 350 grams spinach

• 1 medium tomato

• 5 large garlic cloves divided, 3 whole and 2 finely chopped

• 1 inch ginger

• 1 green chili or more to taste

• 1 tablespoon oil 15 ml, I used avocado oil

• 1 large onion finely chopped

• 1/2 cup water or as needed

• 3/4-1 teaspoon garam masala

• 1/4 teaspoon turmeric powder

• 1/4 teaspoon red chili powder or to taste

• salt to taste

• 2-3 tablespoons heavy cream or adjust to taste

• 225 grams paneer cut into cubes

• 1/2 tablespoon kasuri methi crushed, dried fenugreek leaves

• lemon juice to taste

Instructions

• To a pot of boiling water, add little salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted.

• Take them out and put them in ice cold water. This helps the leaves in retaining their green color.

• To a blender, add the blanched spinach along with tomato, 3 cloves of garlic, ginger and green chili. Puree to a smooth paste and set aside.

• Heat a pan on medium heat. Once hot, add the oil and then add the remaining 2 cloves of chopped garlic. Sauté for few minutes until it starts changing color.

• Then add the chopped onions. Cook the onion for 2 to 3 minutes until soft and translucent.

• Add in the prepared spinach puree and mix. Also add around 1/2 cup water at the point. Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom.

• Once the spinach is cooked, add the garam masala, turmeric powder, red chilli powder and salt. Mix and cook for 1 minute. You may also add ½ teaspoon of sugar at this point if you like.

• Then add the heavy cream and mix.

• Stir in the paneer and mix. Let the curry simmer for 3 to 4 minutes. Switch off the flame, add lemon juice and kasuri methi and mix.

• Serve palak paneer hot with naan or roti or rice.

Nutrition Facts :

Calories: 234kcal

Carbohydrates: 9g

Protein: 11g

Fat: 17g