Switch up your breakfast routine with an Indian take on pancakes. These are filled with colorful veggies, flavorful spices and oat powder in place of white flour. They’ll be the wake-up call you never know you’ve been missing.
Oats Masala Pancakes
- 1 cup (100g) Quaker Oats, ground to a powder
- 3 tbsp (30g) gram flour (besan)
- 1 1/2 cups (300g) water
- 1 tsp dry fenugreek leaves (kasoori methi)
- 1 small (50g) onion, very finely chopped
- 1 small (50g) tomato, very finely chopped
- 1-2 green chilies, deseeded and very finely chopped
- 1 tbsp (15g) fresh coriander, chopped
- Salt to taste
- 1/2 tsp garam masala
- 1/4 tsp turmeric (haldi)
Mix all ingredients of the batter together in a bowl. Beat well, adding enough water to make a batter of pouring consistency.
Heat a non-stick pan, grease lightly and pour one small ladle of batter in the pan. Spread lightly. Turn after two minutes, when the edges get slightly brown. Cook the other side.
Serve hot with mint chutney, if desired.
Serves: 4 | Serving size: 2 pancakes
Per Serving: Calories: 116; Total Fat: 1.8g; Saturated Fat: 0.3g; Monounsaturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 37.2mg; Carbohydrate: 21.4g; Dietary Fiber: 3.4g; Sugar: 1.4g; Protein: 4.8g