Try a tasty twist on pancakes with this Indian‑style recipe. The oat and chickpea batter holds bright veggies, giving you extra greens and a gluten‑free meal.
Active time: 10 minutes | Total time: 55 minutes
Oats Uttapam Pancakes
Ingredients
- 1 cup oat flour
- 1/2 cup chickpea (gram) flour
- 1/4 tsp asafoetida (hing) powder
- 1/2 tsp baking powder
- 1/2 tsp salt, split
- 3/4 cup water
- 1/4 cup grated carrots
- 1 small onion, diced
- 1 medium tomato, diced
- 1/4 cup green peas
- 1/4 cup chopped cabbage
- 1‑2 green chilies, minced
- 1/4 tsp black pepper
- 6 curry leaves, chopped
Directions
- In a bowl, stir together oat flour, chickpea flour, hing powder, baking powder, 1/4 tsp salt, and water. Mix until the batter is thick but still pours easily. Let it sit for 30 minutes.
- While the batter rests, toss carrots, onion, tomato, peas, cabbage, chilies, black pepper, curry leaves, and the remaining 1/4 tsp salt in another bowl.
- Heat a non‑stick skillet over low heat. Pour a ladle of batter and spread it gently into a round pancake about ½‑inch thick.
- Evenly sprinkle the vegetable mix over the top. Press the veggies lightly with the back of a spoon so they stick.
- Cook for 4‑5 minutes, or until the bottom turns golden and crisp. Flip carefully and cook the other side until golden brown.
- Serve the pancakes hot, straight from the pan.
Serves: 4 | Serving size: 1 pancake
Nutrition per pancake: 191 kcal, 4 g total fat, 31 g carbs, 8 g protein, 5 g fiber, 5 g sugar, 394 mg sodium.
Additional nutrients: Calcium 7%, Iron 9%, Potassium 390 mg, Vitamin A 26%, Vitamin C 61%.