1cupoats flourI use rolled oats to make oats flour
½cupsemolinareplace with chickpea flour to make glutenfree pancakes
1cuponion chopped finely
1cupbell peppers chopped finely
2tablespoongreen chiliesadjust heat as per taste
2.5teaspoonsaltor adjust as per taste
¼cupgreen coriander chopped finely
¼cupgreek yogurtreplace with plain water to make vegan
2cupwater to make the batter
any preffered cooking oilI use olive oil spray
1lemonjuice of one lemon
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, ¼ cup rice flour, ½ 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, ¼ cup carrot, 2 tablespoon green chilies, 2.5 teaspoon salt, ¼ cup green coriander, 2 cup water, ¼ 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 teaspoon cumin seed, 1 inch ginger, ¼ cup water, ¼ teaspoon salt
Nutritional Value is for 1 pancake. 1 Serving includes 4 pancakes.
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.