Celeb Chef Shantanu Gupte shares recipes for wholesome pancakes that promise to spice up immunity


Chef Shantanu Gupte’s pancakes

Chef Shantanu Gupte’s droolable pancakes are low in calories. The ingredients for these pancakes are high in protein and fiber.

Oatmeal and raisin pancakesOatmeal and raisin pancakes from Chef Shantanu Gupte

Oatmeal and Raisin Pancakes:


• 2 large eggs
• 2 tbsp honey
• 2 teaspoons of vanilla extract
• 3 tablespoons of vegetable oil
• 1 1/2 cups of rolled oats (oatmeal)
• 1/3 cup raisins
• 2 cups of buttermilk (or plain yogurt)
• 3/4 cup whole wheat flour
• 1/2 teaspoon baking powder
• 2 pinches of freshly grated nutmeg
• 1/2 teaspoon baking powder
• 2 pinches of ground cinnamon
• 1/2 teaspoon sea salt


Step 1: make the dough

  • Whisk eggs, honey, vanilla and oil together. Add the oatmeal, raisins and buttermilk. Mix and set aside to soften the oatmeal.
  • Mix the whole wheat flour, baking powder, nutmeg, baking powder, cinnamon and salt in a separate bowl.
  • Mix the wet ingredients with the mix of dry ingredients. Stir until dry ingredients are just incorporated; do not overmix.

Step 2: cook pancakes

  • Preheat your skillet or pan to medium high and then lightly oil it.
  • Scoop the batter onto the skillet and let it cook for a few minutes before turning it over. Then turn it over and let it boil through. Keep in mind that these pancakes will take longer to cook than regular pancakes.
  • Serve immediately with warm maple syrup or honey


Chef Shantanu GupteChef Shantanu Gupte

  • These pancakes have a slightly heavier texture compared to refined flour pancakes, so cooking on the frying pan takes a few minutes longer.
  • Instead of the raisins, you can also add goodness of your choice like seedless dates, almonds, walnuts, chopped bananas, blueberries, etc.

Multi-grain caramelized banana pancakes and jaggeryMulti-grain caramelized banana pancakes and jaggery from Chef Shantanu Gupte

Multi-Grain Caramelized Banana Pancakes and Jaggery:


  • 2 cups of multigrain flour
  • 2 tbsp honey
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 eggs (add 2 tablespoons of condensed milk for less eggs)
  • 2 cups of buttermilk
  • 1/4 cup melted butter

For caramelized bananas

  • 1 tbsp melted butter
  • 2 Table spoons of milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon rum flavor (optional)
  • 2 bananas, diced
  • 1/4 cup of grated organic jaggery


For the pancakes

  • In a medium bowl, combine multigrain flour, honey, baking powder, baking powder, salt, and cinnamon.
  • In another bowl, whisk together eggs, buttermilk, and 1/4 cup melted butter.
  • Add wet ingredients to dry along with banana and stir to combine.
  • Make sure the batter is just thick enough to cover the back of a spoon. That’s because we make thinner pancakes
  • Heat a frying pan over medium heat. Brush with melted butter and use a ladle to drop the batter onto the frying pan. Let simmer for 2 minutes.

For caramelized bananas:

  • Combine 1/4 cup melted butter, jaggery, and milk in a pan.
  • Bring to a boil and continue cooking until mixture thickens slightly and jaggery caramelizes for about 2 minutes.
  • Remove from heat and add diced bananas, vanilla extract and rum extract.


  • Place the pancake on a cutting board or clean tabletop.
  • Fill it with 2 to 3 tablespoons of caramelized banana mixture and roll the pancakes.
  • Cut off the edges and serve with a dash of Greek yogurt and a sprig of mint leaves.

Yeast pancakes	Ragi pancakes from Chef Shantanu Gupte

Yeast pancakes

235 K calories (approx)


  • 3/4 cup (125 g) ragi (millet) flour
  • ½ cup (90 g) oatmeal (in a blender / grinder)
  • 01 number of eggs (medium)
  • 1 teaspoon honey
  • 01 piece of ripe banana
  • 1 piece of ripe mango, diced
  • 2 tbsp skimmed milk
  • 1 tbsp yogurt
  • 1 pinch (2 g) of baking powder
  • 1 teaspoon oil


  • In a bowl, puree the ripe banana completely until it is soft.
  • Add ragi flour, oat flour, egg, honey and baking powder.
  • Add milk according to the required consistency of the dough. (It should cover the back of a spoon)
  • Now lightly fold in the oil and the diced mango (reserve 1/2 amount and half)
  • Pour oil into a non-stick pan over medium heat. Pour a ladle of batter and cook on one side until bubbles appear and the sides are cooked.
  • Turn the pancake over and cook the other side in the same way. The pancake should be a nice golden brown color on both sides.
  • Garnish with a pinch of yogurt, mango and a sprig of mint

Tip: Drizzle more honey on the pancakes if necessary.