Savory Vegetable and Oat Pancakes
25 minutes
866 reads
About Savory Vegetable and Oat Pancakes
These Savory Vegetable and Oat Pancakes are a delicious and healthy alternative to traditional pancakes! Packed with nutritious vegetables and hearty oats, they're perfect for breakfast, lunch, or a light dinner. A simple recipe that's both filling and flavorful.I love this recipe because it's so versatile. You can easily adjust the vegetables to your liking, making it a great way to use up leftover veggies. The combination of gram flour and oats creates a wonderfully textured pancake that's both satisfying and wholesome.Get ready to enjoy a quick, easy, and healthy meal that's sure to become a family favorite!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 1 cup Gram Flour besan
- 1/2 cup Rolled Oats not instant., use old-fashioned rolled oats
- 1 tsp Salt adjust to taste
- 1 tsp Chili Powder adjust for desired spice level, or to taste, red
Vegetables
- 1/2 cup Onion finely chopped
- 1/2 cup Bell Peppers capsicum, finely chopped
- 1/2 cup Carrot finely chopped
Other Ingredients
- 1 tsp Ginger-Garlic Paste
- 1/2 cup Water or as needed to adjust batter consistency
- 1 tbsp Oil for cooking
Instructions
Prepare the Batter
- Combine gram flour, rolled oats, salt, red chili powder, ginger-garlic paste, and chopped vegetables in a large bowl.
- Gradually add water, mixing until a smooth, slightly thick batter forms. The consistency should be similar to regular pancake batter.
Cook the Pancakes
- Heat a lightly oiled non-stick pan or griddle over medium heat.
- Pour 1/4 cup of batter onto the hot pan for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and crispy.
Serve
- Serve the pancakes hot. Enjoy them with your favorite toppings such as tomato ketchup, yogurt, or cilantro chutney.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of turmeric or cumin powder to the batter.
- Feel free to add other vegetables like spinach, zucchini, or mushrooms.
- If the batter is too thick, add a little more water. If it's too thin, add a tablespoon or two of gram flour.
- These pancakes can be stored in the refrigerator for up to 3 days and reheated in a pan or microwave.
Recipe Video
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Recipe Nutrition
Calories: 158kcalCarbohydrates: 26gProtein: 8gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 623mgPotassium: 404mgFiber: 5gSugar: 6gVitamin A: 3417IUVitamin C: 26mgCalcium: 29mgIron: 2mg
Richa Gupta
Articles: 214
3 Comments
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Yum! This recipe is a must-try.
What a delicious recipe! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.