Savory Oat Pancakes with Baby Corn and Carrot

30 minutes

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Savory Oat Pancakes with Baby Corn and Carrot - Plattershare - Recipes, food stories and food lovers

4.25 from 4 votes
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About Savory Oat Pancakes with Baby Corn and Carrot

Start your day with a delicious and nutritious twist on traditional pancakes! This Savory Oat Pancake recipe combines the wholesome goodness of oats with the sweetness of baby corn and carrots, creating a flavorful and energizing breakfast or brunch option. Perfect for growing children and adults alike, this recipe is packed with essential nutrients and is surprisingly easy to make.
Unlike traditional pancakes, this recipe incorporates savory elements, creating a unique flavor profile that's both satisfying and healthy. The addition of milk adds richness and creaminess, while the herbs and chili flakes provide a subtle kick. Get ready for a delightful culinary experience that will leave you feeling energized and satisfied!
This recipe is easily adaptable to your preferences. Feel free to experiment with different herbs and spices to create your own unique flavor combinations. Serve with a dollop of plain yogurt or a side of fresh fruit for a complete and balanced meal.
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Recipe Time & More

Prep15 minutes
Cook15 minutes
Total30 minutes
Calories525 kcal
Serves2
Served AsBreakfast
Recipe TasteSaltySpicy

Ingredients
 

Dry Ingredients

  • 2 cup Rolled Oats soaked in water for at least 30 minutes
  • 1 tsp Pepper Flakes or to taste, red
  • 1 tsp Oregano dried, or other dried herbs like thyme or rosemary
  • 1.5 tsp Salt or to taste

Wet Ingredients

  • 2 cup Milk any kind of milk works well

Vegetables

  • 1/2 cup Baby Corn finely chopped, fresh or frozen
  • 1/2 cup Carrot finely grated or diced

Fats & Oils

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Instructions
 

Prepare the Oats

  • Soak rolled oats in water for at least 30 minutes to soften.

Sauté Vegetables

  • Heat olive oil in a pan over medium heat. Add the chopped baby corn and grated carrot. Sauté until slightly softened, about 5-7 minutes. Season with salt.

Make the Batter

  • In a large bowl, combine the soaked oats and milk. Whisk until a smooth batter forms.

Cook the Pancakes

  • Heat butter in a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot surface for each pancake.

Add Toppings and Serve

  • Cook for 2-3 minutes per side, or until golden brown and cooked through. Top with the sautéed vegetables, red pepper flakes, and oregano. Serve immediately.

Recipe Notes

Expert Tips

  • For extra flavor, add a pinch of garlic powder or onion powder to the batter.
  • If you prefer a sweeter pancake, add a teaspoon of honey or maple syrup to the batter.
  • Feel free to experiment with different vegetables; finely chopped bell peppers or zucchini would be delicious additions.
  • For a crispier pancake, cook over slightly higher heat and use less batter per pancake.

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4.25 from 4 votes

Recipe Nutrition

Calories: 525kcalCarbohydrates: 67gProtein: 22gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 14mgSodium: 1710mgFiber: 9gSugar: 13g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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