Oats And Vegetable Savory Pancakes
A nutritious and fiber-rich breakfast pancake loaded with fresh vegetables and aromatic spices.
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Ingredients
- 2 cups Rolled oats, ground into flour
- 1/2 cup Plain yogurt
- 1 cup Water
- 1/2 cup Finely chopped carrots
- 1/2 cup Finely chopped bell peppers
- 1 cup Fresh spinach, shredded
- 2 pieces Green chilies, minced(optional)
- 1 teaspoon Ginger paste
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1/2 teaspoon Cumin seeds
- 2 tablespoons Olive oil for frying
Instructions
- 1
In a large mixing bowl, combine the ground oat flour, yogurt, and salt.
- 2
Gradually add water and whisk until a smooth, thick batter forms, ensuring there are no lumps.
- 3
Fold in the chopped carrots, bell peppers, spinach, green chilies, ginger paste, turmeric, and cumin seeds.
- 4
Let the batter rest for 10 minutes to allow the oats to absorb the moisture.
- 5
Heat a non-stick skillet over medium heat and lightly grease with a few drops of olive oil.
- 6
Pour a ladleful of batter onto the skillet and spread it gently into a circle about 1/2 inch thick.
- 7
Cook for 3-4 minutes until the edges turn golden brown, then flip and cook the other side for 2 minutes.
- 8
Serve hot with a side of mint chutney or Greek yogurt.
Nutrition per Serving
245
Calories
9g
Protein
36g
Carbs
8g
Fat
6g
Fiber
4g
Sugar
580mg
Sodium
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