Enjoy this healthy savory vegetable pancake with oats flour and loads of vegetables, for breakfast, lunch, or dinner. These veggies pancakes even make a perfect loaded brunch for kids and adults.
These are not only nutrients dense but also delicious for taste buds & very filling. Adding a variety of vegetables and making a savory version of pancakes is truly remarkable.
You will love these savory, protein, vegetable pancakes without eggs. Let’s learn how to make healthy vegetable pancakes with oats and enjoy a perfect healthy brunch or dinner.
The post contains helpful tips and tricks to make a successful recipe on your first attempt. Please use the link above to jump to the recipe card at the end if you want to skip.
Why you will love this recipe
- Nutrients dense meal – Oats is a good source of protein, carbs, and low in sugar. Looking at the oat’s nutrition, one should include this power-packed ingredient in meal planning. Adding a number of veggies like carrot, cabbage, onion, bell peppers makes it fiber-rich as well. In the morning when you are running short of time then this quick 15-20 minute pancake recipe comes to save you. Oats have lots of health benefits so do include them in your diet. These veggie pancakes recipe is healthy and macro friendly.
- Easy ingredients – Along with oats flour, use normal vegetables which are easily available at home, for example, carrot, onion, cabbage, and bell peppers. These savory veggie pancakes are easy to make with available pantry ingredients.
- 20 Min quick recipe – It takes 20 minutes to whip up the pancake batter and prepare this nutritious meal for the family. One of the make-ahead options to include in meal planning & pancakes are freezer friendly too.
- Make ahead & freezer friendly– You can always cut vegetables in advance and store in a container. Mix them with flour at the time of cooking. You can freeze them as well and store.
My kids love the savory version anytime and this vegetable-loaded breakfast pancake is their favorite. Most of the time I make plain oats pancake and serve with berries with a dash of maple syrup & whipped cream.
Ingredients & notes
Healthy pancakes with vegetables are simple and quick to make. With so many varieties of vegan, gluten-free, sweet, savory & protein-rich pancakes, one can experiment with them and stick to some as per liking.
Please check the recipe card for full ingredient list and measurements
- Flour – I use oats flour, semolina & rice flour to make Indian-style savory vegetable pancakes.
- Vegetables – Grated carrot, cabbage, and bell peppers are used here. You can also add zucchini, bottle gourd, and greens like spinach, kale, chard, and grated sweet potato.
- Yogurt – Greek yogurt is used here to make them.
Substitution & variations
Gluten-free– This recipe is not gluten-free. Oats is gluten-free, just replace semolina with chickpea powder to make it a completely gluten-free savory vegetable pancake recipe.
Vegan– Substitute Greek yogurt with plant-based yogurt and proceed with the rest of the recipe. Or you can completely skip out yogurt with plain water and make these vegan vegetable pancakes.
Oil-free– Use a good-quality nonstick pan so that you can make pancakes without oil.
How to make savory vegetable pancakes
This healthy savory veggie pancake with oats is very simple. Just mix everything in one bowl and cook.
How to make oats flour
I use rolled oats to make oats four at home. No need to roast if using it immediately. Just grind them until smooth powder and prepare the batter.
Prepare batter
In a mixing bowl add all three types of flour and whisk them nicely. (pic 1-4)
In the flour mixture add water and make a smooth paste. Add water 1 cup at a time. There should not be any lump in the batter at this stage (pic 5-6). Finally, add all other ingredients and adjust salt. (pic 7)
The batter should be thick, not runny. Taste the batter at this time and adjust spices like salt & heat as per taste. (pic 8)
Heat a nonstick griddle on medium heat. Hover your hand on top of the griddle to check if it is hot enough (pic 9). Spray oil or skip it, place 1/3 cup of batter, and spread in a small circle (pic 10-11). Cook 2-3 min until the bottom layer is golden brown.
Apply oil on the pancake and flip it on another side. Cook again for 2-3 minutes. You need to cook these till golden color. (pic 12)
Once cooking is done, transfer them to a cooling rack. Serve immediately with the sauces like coriander chutney, cucumber raita, or pesto sauce.
FAQ’s & Tips
- This batter is perfect to make ahead and save time in the morning. Just mix everything together and store it in the fridge for 6-7 days easily. Add water if the batter looks very thick.
- If rolled oats are not available then quick oats will also work with the recipe.
Making eggless savory pancakes take a bit of experiment. Adding baking soda or baking powder makes them, fluffy and soft. If any of them is not available then plain curd or Greek yogurt is a great option. This savory vegetable pancake is made with oats, eggless, and no baking powder or baking soda is used here.
If you wonder what to add to savory pancake batter then I say a lot of vegetables can be added to these savory pancakes. Preferred are the ones which you can easily grate like carrot, zucchini, cabbage, bottle gourd, and bell peppers.
Herbs like ginger, garlic, cilantro add a lot of flavors, so I would recommend them to add in the batter.
What side dishes go well with savory pancakes? Hummus, Tzatziki sauce, cucumber raita, coriander chutney, and greek yogurt dip are the perfect sides to go with veggies pancakes. Try them with my poblano pesto.
For pancakes, it is always best to use a nonstick griddle. If nonstick is not available then using a little oil is always good to go. I use olive oil spray if not using a nonstick griddle. Olive oil, avocado oil, and coconut oil is the best options if using oil.
How to serve
What can you serve with pancakes? Greek yogurt dip, green coriander chutney, hummus, and tzatziki sauce is a perfect side dish to serve with these savory vegetable pancakes. I served it with coriander sauce or broccoli pesto sauce. Poblano pesto is another sauce that goes well with these pancakes.
How to store
You can store the leftover batter in the fridge for up to one week. These pancakes are freezer-friendly as well. Once they are at room temperature, transfer them in freezer-friendly ziplock bags and store them in the freezer.
How to reheat
If refrigerated, you can either microwave for a minute or heat a griddle and then reheat them. No need to put extra oil. Just heat them as required.
While frozen, transfer these pancakes to the fridge and leave them overnight. They will be defrosted and later you can proceed with a microwave or griddle version to reheat them.
More Breakfast Recipes
If you like this recipe then check more eggless protein Breakfast recipes from the blog
If you try this recipe, please consider leaving a comment and a star rating. Don’t forget to tag #fitmealideas20 on Instagram or @fitmealideas on Pinterest!
Savory Vegetable Pancake With Oats
Equipment
- Nonstick Griddle
- Food processor to shred vegetables
Ingredients
Pancake batter preparation
- 1 cup oats flour I use rolled oats to make oats flour
- 1/2 cup semolina replace with chickpea flour to make glutenfree pancakes
- 1/4 cup rice flour
- 1 cup cabbage shredded
- 1 cup onion chopped finely
- 1 cup bell peppers chopped finely
- 1/4 cup carrot grated
- 2 tbsp green chilies adjust heat as per taste
- 2.5 tsp salt or adjust as per taste
- 1/4 cup green coriander chopped finely
- 1/4 cup greek yogurt replace with plain water to make vegan
- 2 cup water to make the batter
- any preffered cooking oil I use olive oil spray
Coriander sauce
- 1 bunch coriander
- 4 garlic pods
- 1 lemon juice of one lemon
- 1 tsp cumin seed
- 1 inch ginger
- 1/4 cup water
- 1/4 tsp salt
Instructions
- I use rolled oats to make oats four at home. No need to roast if using it immediately. Just grind them until smooth powder and prepare the batter.1 cup oats flour
- In a mixing bowl add all three types of flour and whisk them nicely. (pic 1-4)1 cup oats flour, 1/4 cup rice flour, 1/2 cup semolina
- In the flour mixture add water and make a smooth paste. Add water 1 cup at a time. There should not be any lump in the batter at this stage (pic 5-6). Finally, add all other ingredients and adjust salt. (pic 7)The batter should be thick, not runny. Taste the batter at this time and adjust spices like salt & heat as per taste. (pic 8)1 cup cabbage, 1 cup onion, 1 cup bell peppers, 1/4 cup carrot, 2 tbsp green chilies, 2.5 tsp salt, 1/4 cup green coriander, 2 cup water, 1/4 cup greek yogurt
- Heat a nonstick griddle on medium heat. Hover your hand on top of the griddle to check if it is hot enough (pic 9). Spray oil or skip it, place ⅓ cup of batter, and spread in a small circle (pic 10-11). Cook 2-3 min until the bottom layer is golden brown.Apply oil on the pancake and flip it on another side. Cook again for 2-3 minutes. You need to cook these till golden color. (pic 12)Once cooking is done, transfer them to a cooling rack. Serve immediately with the sauces like coriander chutney, cucumber raita, or pesto sauce.any preffered cooking oil
Prepare Coriander sauce
- Add all the ingredients listed under coriander sauce and blend until smooth paste like consistency. Adjust salt as per taste and serve.1 bunch coriander, 4 garlic pods, 1 lemon, 1 tsp cumin seed, 1 inch ginger, 1/4 cup water, 1/4 tsp salt
Nutritional Value is for 1 pancake. 1 Serving includes 4 pancakes.
Notes
- This batter is perfect to make ahead and save time in the morning. Just mix everything together and store it in the fridge for 6-7 days easily.
- If rolled oats are not available then quick oats will also work with the recipe.
- Use a good-quality nonstick pan so that you can make pancakes without oil.
- Substitute Greek yogurt with plant-based yogurt and proceed with the rest of the recipe. Or you can completely skip out yogurt with plain water and make these vegan vegetable pancakes.
- This recipe is not gluten-free. Oats is gluten-free, just replace semolina with chickpea powder to make it a completely gluten-free pancake recipe.
