Savory Oats and Veggie Pancakes: A Healthy and Delicious Breakfast
13 minutes
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About Savory Oats and Veggie Pancakes: A Healthy and Delicious Breakfast
Wake up to a savory sensation! These delightful pancakes are a nutritious and delicious way to start your day, offering a unique twist on the traditional breakfast favorite.Packed with wholesome oats, fresh vegetables, and a hint of aromatic spice, they're quick and easy to prepare, perfect for busy mornings or a leisurely weekend brunch.This hearty and flavorful combination creates a satisfying meal that's sure to become a new family favorite, leaving you feeling nourished and energized.
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Recipe Time & More
Prep5 minutes
Cook8 minutes
Total13 minutes
Ingredients
Dry Ingredients
- 1 cup Oats quick or rolled
- 2 tbsp Semolina suji or rava
- 1 1/2 tsp Salt or to taste
- 1 tsp Cumin Seeds jeera
- 1 tsp Turmeric Powder haldi
- 1 tsp Pepper black
Wet Ingredients
- 2 tbsp Buttermilk or yogurt
- Water Or Milk as needed for batter
Vegetables and Cheese
- 2 tbsp Spinach finely chopped
- 2 tbsp Carrot grated
- 2 tbsp Tomato finely chopped
- 2 tbsp Coriander dhania, finely chopped
- 2 tbsp Cottage Cheese paneer, grated, optional
For Cooking
- 2 tsp Ghee Or Oil
Instructions
- In a large bowl, combine the oats, semolina, salt, cumin seeds, turmeric powder, and black pepper.
- Add the buttermilk or yogurt and gradually whisk in water or milk until a thick batter forms, similar to pancake or uttapam batter. Allow the batter to rest for a few minutes. This allows the oats to absorb the liquid and create a smoother texture.
- Finely chop the spinach, tomato, and cilantro. Grate the carrot and paneer, if using.
- Gently fold the chopped vegetables and grated paneer (if using) into the batter.
- Heat a non-stick pan or griddle over medium heat. Add ghee or oil to lightly grease the surface.
- Pour a ladleful of batter onto the hot pan and spread it gently in a circular motion to form a pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancake when bubbles start to appear on the surface and the edges look set.
- Serve the savory oat and veggie pancakes hot with yogurt, chutney, or your favorite sauce.
Recipe Notes
Good To Know
- Add spices according to your taste.
- For an extra crispy edge, let the batter rest for 10–15 minutes before cooking; this allows the oats and semolina to absorb the buttermilk and results in a better texture.
- If you’d like a little tang and a probiotic boost, substitute half the buttermilk with plain yogurt and whisk well for a fluffier pancake.
- To make a vegan version, swap buttermilk with a mixture of plant-based milk and a teaspoon of lemon juice or apple cider vinegar—let it sit for 5 minutes to curdle before using.
- Try adding a pinch of ajwain (carom seeds) or crushed cumin seeds to the batter for a distinct Indian flavor and improved digestion.
Expert Tips
- Don't overmix the batter. A few lumps are okay and will result in a more tender pancake.
- Use a lightly oiled griddle or pan over medium heat for even cooking.
- Serve immediately with your favorite toppings for the best flavor and texture.
Storage Instructions
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the toaster or microwave until warmed through.
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Recipe Nutrition
Calories: 243kcalCarbohydrates: 25gProtein: 7gFat: 13gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1140mgFiber: 4gSugar: 1g
Rishita Sharma
Articles: 1
3 Comments
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Such an enticing dish! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
Such a flavorful dish! Can’t wait to taste it.