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Oats Uttapam Pancakes

Three vegetable fritter pancakes are placed on a banana leaf in a wooden plate. Next to the plate are some green chilies in a small wooden bowl, and a few sprigs of fresh curry leaves are scattered around. The background surface is made of rustic wooden planks. MyFitnessPal Blog
In This Article

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.

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