For a creative spin on pancakes, try this savory Indian-inspired version. Nutritious veggies like cabbage, peas and carrots help you increase your greens consumption, while gluten-free garbanzo flour binds the pancakes together.
Oats Uttapam Pancakes
Ingredients
For batter
- 1 cup (100g) Quaker Oats
- 1/2 cup (50g) garbanzo (gram) flour
- 1/4 teaspoon asafoetida (hing) powder
- 1/2 teaspoon baking powder
- Salt to taste
- 3/4 cup water
For topping
- 1/4 cup (40g) grated carrots
- 1 onion, chopped
- 1 medium tomato, chopped
- 1/4 cup (40g) boiled peas
- 1/4 cup (40g) chopped cabbage
- 1–2 chopped green chilies
- 1/4 teaspoon black pepper powder
- 2 curry leaves, chopped
- Salt to taste
Directions
Mix all batter ingredients until you get a thick pouring consistency. Set batter aside for 30 minutes.
After about 30 minutes, heat a non-stick pan over a low heat and pour one ladle of batter into the pan. Spread the batter into a slightly thick circle in the pan and sprinkle the toppings over the entire batter area. Press the toppings lightly into the batter with a spoon to set.
When one side is crisp and golden brown, flip the batter and brown the other side. Serve hot.
Serves: 4 | Serving size: 1 pancake
Nutrition (per serving): Calories: 169; Total Fat: 2.2g; Saturated Fat: 0.3g; Monounsaturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 44.4mg; Carbohydrate: 31.9g; Dietary Fiber: 5.4g; Sugar: 3.2g; Protein: 7.7g
*This nutritional information is based on U.S. criteria.
