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+ servings
close up of stacked pancakes with baby tomatoes

Savory Vegetable Pancake With Oats

FitMealIdeas
Enjoy this healthy savory vegetable pancake with oats flour and loads of vegetables, in breakfast, lunch, or dinner. These veggies pancakes even make a perfect loaded brunch for kids and adults.
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Breakfast, Main Course
Cuisine American, Indian
Servings 12 pancakes (4 pancakes per person)
Calories 82 kcal

Equipment

  • Nonstick Griddle
  • Food processor to shred vegetables

Ingredients
 
 

Pancake batter preparation

  • 1 cup oats flour I use rolled oats to make oats flour
  • ½ cup semolina replace with chickpea flour to make glutenfree pancakes
  • ¼ cup rice flour
  • 1 cup cabbage shredded
  • 1 cup onion chopped finely
  • 1 cup bell peppers chopped finely
  • ¼ cup carrot grated
  • 2 tablespoon green chilies adjust heat as per taste
  • 2.5 teaspoon salt or adjust as per taste
  • ¼ cup green coriander chopped finely
  • ¼ 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 teaspoon cumin seed
  • 1 inch ginger
  • ¼ cup water
  • ¼ teaspoon 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, ¼ cup rice flour, ½ cup semolina
    Adding all three flours and mixing them well in a glass bowl.
  • 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
    Using water to make smooth batter and adding all ingredients.
  • 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
    Cooking pancakes on nonstick griddle.

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.

    Notes

    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. 
    • 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.

    Nutrition

    Calories: 82kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 502mgPotassium: 136mgFiber: 2gSugar: 2gVitamin A: 912IUVitamin C: 25mgCalcium: 24mgIron: 1mg
    Tried this recipe?Mention @fitmealideas20 or tag #fitmealideas20. I would LOVE to see your creations!