Savory Vegetable Pancake With Oats
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.
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
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 @thefitmealideas or tag #thefitmealideas. I would LOVE to see your creations!
