Oats Pancake
A delicious and nutritious alternative to traditional pancakes, packed with oats and vegetables!
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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Notes
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet or microwave.