Oats Pancake, also known as Oats Chilla, is a delightful alternative to traditional pancakes and a phenomenal way to kickstart your day. These pancakes are not only quick and easy to prepare, but they also pack a nutritional punch. Using wholesome ingredients like rolled oats, vegetables, and spices, they provide a balanced meal that’s both satisfying and delicious. If you’re on the lookout for a breakfast option that’s both tasty and healthy, this recipe is sure to impress you and your loved ones!
Why We Love This Oats Pancake Recipe
There are countless reasons to adore this Oats Pancake recipe. First off, it is incredibly nutrient-dense. Rolled oats are rich in fiber, which is fantastic for digestion and can help keep you feeling full longer. Adding fresh vegetables like carrots, onions, and green chilies not only enhances the flavor but also means you’re incorporating essential vitamins and minerals into your diet.
Moreover, these pancakes are versatile. You can customize them based on what ingredients you have on hand or your personal taste preferences. Whether you enjoy them spicy or prefer a milder flavor, you have control over the seasoning. Plus, they’re perfect for breakfast, brunch, or even a light dinner.
The ease of preparation is another reason this recipe stands out. It requires minimal cooking time, making it suitable even on those busy mornings when you’re rushing out the door. All you need is a handful of ingredients and a pan, and you’re set to go!
Ingredients for Oats Pancake
To create your delicious Oats Pancake, you will need the following ingredients:
- 1 cup rolled oats
- 2 tablespoons besan (gram flour)
- 1 tablespoon sooji (semolina)
- 1/4 teaspoon ajwain (carom seeds)
- 1/4 teaspoon turmeric
- 1/2-3/4 teaspoon salt (adjust to taste)
- Pinch of Kashmiri red chili powder (optional)
- 1 teaspoon ginger, finely chopped
- 1 green chili, finely chopped
- 2 tablespoons chopped cilantro
- 1/4-1/3 cup grated carrots
- 1/4-1/3 cup red onion, finely chopped
- Water (as needed to form a batter, around 1 & 1/4 cups)
- 4-5 teaspoons oil (as needed to cook the pancakes)
How to Make Oats Pancake Directions
Making Oats Pancakes is a straightforward process that will have you cooking up a delicious breakfast in no time! Here’s how you can whip them up:
Roasting the Oats: Start by dry roasting the rolled oats in a pan over medium heat for about 2-3 minutes. You want them to become fragrant, which enhances their flavor.
Grind the Oats: Once they have cooled slightly, transfer the roasted oats to a grinder and pulse until you have a fine oat flour.
Mix the Dry Ingredients: In a large bowl, combine the oat flour with besan, sooji, ajwain, turmeric, salt, and optional red chili powder. Mix these dry ingredients until well combined.
Add Vegetables: Now it’s time to introduce the flavor! Add your chopped ginger, green chili, cilantro, grated carrots, and finely chopped onion to the dry mixture. Make sure to mix everything thoroughly.
Creating the Batter: Gradually pour in water while stirring with a whisk or spoon. You aim to achieve a batter with a pouring consistency, so adjust the water amount as needed—typically, around 1 and 1/4 cups will do.
Let It Sit: Allow the batter to sit for around 10 minutes. This resting period helps the batter thicken a bit, giving you a better texture for frying.
Prepare the Pan: Heat a non-stick pan or skillet on medium heat. Once hot, pour a ladle full of batter onto the pan to form a 6-inch circle.
Cooking the Pancakes: Pour a little oil around the edges of the pancake and cover it with a lid. Let it cook for approximately 2-3 minutes or until the underside is golden brown.
Flip Time: Carefully flip the pancake and cook uncovered for another 2-3 minutes, letting it develop those appealing brown spots.
Repeat: Continue cooking with the remaining batter, adjusting the temperature of the stove if necessary.
Serving: Once cooked, serve your Oats Pancakes warm with a side of cilantro chutney or ketchup for dipping.
How to Serve Oats Pancake
Serving your Oats Pancake can be as creative as you want it to be! The key is to present these delightful pancakes warm since they taste best fresh off the pan. You may choose to stack them on a plate and serve them with a drizzle of yogurt for added richness or a side of tangy tomato ketchup or green chutney for some extra flavor.
For a wholesome meal, consider pairing your pancakes with a side of fresh fruit or a light salad. This adds color and freshness, making it a well-rounded dish. If you’re in the mood for something sweeter, a sprinkle of brown sugar or a drizzle of honey over the pancakes can transform them into a delightful treat.
Don’t forget that these pancakes can also be enjoyed as part of a brunch spread. Serve them alongside scrambled eggs or a vegetable frittata for a variety of flavors and textures.
Expert Tips: Oats Pancake
Creating the perfect Oats Pancake can be further improved with a few expert tips:
Oat Flour Consistency: Make sure when grinding the oats that you achieve a fine flour texture. This ensures that your pancakes cook evenly.
Batter Thickness: The batter should be thick enough to hold its shape but not too thick that it won’t spread on the pan. Adjust the water gradually for the best consistency.
Vegetable Variations: Feel free to add different vegetables based on your preference. Bell peppers, spinach, or even grated zucchini can add a unique twist!
Pan Temperature: Ensure your pan is hot before pouring the batter. If it’s not hot enough, the pancakes may stick or not cook well.
Storage of Batter: If you’re making the batter in advance, it can be stored in the fridge for 24 hours. Just remember to re-whisk before using, and you might need to add a bit more water.
How to Store Oats Pancake
If you find yourself with leftover Oats Pancakes, storing them is easy! Allow the pancakes to cool completely and then place them in an airtight container. You can store them in the refrigerator for up to 3 days.
If you want to keep them for a longer period, consider freezing them. Layer the pancakes between sheets of parchment paper to prevent sticking, and then place them in a freezer-safe bag or container. They can last in the freezer for up to a month.
When you’re ready to enjoy them again, simply reheat them on a skillet or in the microwave until warmed through.
Variations of Oats Pancake
There are countless ways to customize your Oats Pancake to keep things exciting! Here are some variations you can try:
Cheese Burst: Add crumbled paneer or shredded cheese into the batter for a rich, cheesy flavor.
Herb Infusion: Introduce different herbs like mint or dill to the mix for a fresh twist.
Spice it Up: Increase the amount of green chili or add red chili powder for a spicier kick.
Sweet Version: For those who prefer something sweet, consider adding mashed bananas or a bit of cinnamon to the batter. This makes them a delicious option for a weekend brunch treat.
Nutty Addition: Stir in some crushed nuts for added crunch. Almonds or walnuts work wonderfully!
FAQ about Oats Pancake
How healthy is Oats Pancake?
Oats Pancakes are a nutritious option packed with fiber and vitamins from the oats and vegetables. They are a great choice for a balanced breakfast or snack.
Can I make Oats Pancake vegan?
Yes! This recipe is naturally vegan since it doesn’t include any dairy or eggs. You can use oil for cooking instead of butter.
How can I make the batter gluten-free?
This Oats Pancake recipe is already gluten-free if you ensure that your besan and any other added flours are certified gluten-free.
What can I use instead of besan?
If you’re looking for a substitute, you can use chickpea flour or any other gluten-free flour that you prefer.
Oats Pancake
Equipment
- Mixing Bowl
- Pan or skillet
- Grinder
- Whisk
Ingredients
- 1 cup rolled oats
- 2 tablespoons besan (gram flour)
- 1 tablespoon sooji (semolina)
- 1/4 teaspoon ajwain (carom seeds)
- 1/4 teaspoon turmeric
- 1/2-3/4 teaspoon salt adjust to taste
- 1 pinch Kashmiri red chili powder optional
- 1 teaspoon ginger, finely chopped
- 1 green chili finely chopped
- 2 tablespoons chopped cilantro
- 1/4-1/3 cup grated carrots
- 1/4-1/3 cup red onion, finely chopped
- 1 1/4 cups water as needed to form a batter
- 4-5 teaspoons oil as needed to cook the pancakes
Instructions
- Dry roast the rolled oats in a pan over medium heat for about 2-3 minutes until fragrant.
- Transfer the roasted oats to a grinder and pulse until you have a fine oat flour.
- In a large bowl, combine the oat flour with besan, sooji, ajwain, turmeric, salt, and optional red chili powder. Mix well.
- Add chopped ginger, green chili, cilantro, grated carrots, and finely chopped onion to the dry mixture. Mix thoroughly.
- Gradually pour in water while stirring until you achieve a batter with a pouring consistency (around 1 and 1/4 cups).
- Let the batter sit for about 10 minutes to thicken.
- Heat a non-stick pan on medium heat. Pour a ladleful of batter onto the pan to form a 6-inch circle.
- Pour a little oil around the edges and cover with a lid. Cook for 2-3 minutes until the underside is golden brown.
- Flip the pancake and cook uncovered for another 2-3 minutes.
- Repeat with the remaining batter, adjusting the heat as necessary.
- Serve warm with cilantro chutney or ketchup.
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