Description
“Savory oats chickpea pancakes are a gluten-free, protein-packed, and flavorful meal perfect for breakfast, brunch, or a light dinner. Quick to prepare, customizable, and nutritious!”
Ingredients
Scale
- 1/2 cup oats flour
- 1/2 cup chickpea flour (besan)
- 1/2 cup water
- 1/4 cup yogurt (or dairy-free alternative)
- 1/4 cup onion, finely chopped
- 1/4 cup tomato, finely chopped
- 1 green chili, finely chopped
- 1 teaspoon grated ginger
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon baking soda
- 1 teaspoon lemon juice
- Oil for cooking
Instructions
- Prepare the Batter: In a mixing bowl, combine oats flour and chickpea flour. Add yogurt and water, stirring well to form a smooth batter.
- Add Seasonings & Veggies: Finely chop onions, tomatoes, green chilies, and cilantro. Grate fresh ginger and mix all these ingredients into the batter.
- Spice It Up: Add cumin seeds, turmeric powder, red chili powder, and salt. Mix well to ensure the spices are evenly distributed.
- Leavening Agent: Add baking soda and a few drops of lemon juice. Mix quickly as the reaction will help make the pancakes light and fluffy.
- Heat the Pan: Lightly grease a non-stick or cast-iron skillet with oil and heat over medium heat.
- Cook the Pancakes: Pour a ladleful of batter onto the pan and spread it gently to form a round pancake.
- Flip and Cook: Let the pancake cook for 2-3 minutes until the edges look set, then flip and cook the other side until golden brown.
- Serve Warm: Remove from the pan and repeat with the remaining batter. Serve hot with chutney, yogurt, or a side of fresh salad.
Notes
- Add More Vegetables: Try grated carrots, bell peppers, or spinach for added nutrition.
- Herb Variations: Substitute cilantro with fresh parsley or basil for a different flavor.
- Cheesy Option: Add some shredded cheese to the batter for a richer taste.
- Spice Levels: Adjust the green chilies and chili powder to suit your heat preference.
- Fermented Flavor: Let the batter rest for 30 minutes for enhanced taste and fluffiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Light Dinner
- Method: pan frying
- Cuisine: indian inspired
Keywords: gluten-free pancakes, chickpea pancakes, savory oats pancakes, high-protein breakfast, vegetarian pancake recipe