Savory Oat-Spinach Pancakes

These savory oat pancakes are a wonderful, nutritious treat when you’re craving something savory and different.  Feel free to play around with the veggies – grated carrots, zucchini, or shredded cabbage work well.  Enjoy!

Print Recipe

Savory Oat-Spinach Pancakes

Prep Time

15 Minutes

Servings

pancakes (3 inches in diameter)

Ingredients

• 1 cup Powdered Oats
• 1/2 cup Chickpea flour (Besan)
• 1 tsp Salt or to taste
• 1/4 tsp Baking Soda
• 1/2 tsp Sugar
• 1 tsp Cumin seeds
• 1/2 tsp Chili powder
• 1/4 tsp Turmeric
• 1/4 cup Chopped onion
• 1/4 cup Chopped Cilantro
• Water as needed
• Puree:
• 1 cup spinach leaves tightly packed
• 1/2 inch Fresh Ginger
• 1 Green Chili optional
• 1/4 cup Chopped Tomato
• Water

Prep Time 15 Minutes Servings pancakes (3 inches in diameter) Ingredients 1 cup Powdered Oats 1/2 cup Chickpea flour (Besan) 1 tsp Salt or to taste 1/4 tsp Baking Soda 1/2 tsp Sugar 1 tsp Cumin seeds 1/2 tsp Chili powder 1/4 tsp Turmeric 1/4 cup Chopped onion 1/4 cup Chopped Cilantro Water as needed Puree: 1 cup spinach leaves tightly packed 1/2 inch Fresh Ginger 1 Green Chili optional 1/4 cup Chopped Tomato Water

Instructions

1. Add the puree ingredients to a blender jar and blend. Add a little water at a time until you get a smooth puree.
2. Add the puree to a bowl with the rest of the ingredients and whisk to combine. Add a little water at a time until you have a pour-able batter (not runny).
3. Heat up a non stick pan, add 1 tsp of oil. Once hot, turn the heat down to med-low, and add 2-3 tbsp of batter, spread to form a pancake about 3 inches in diameter. Cook on medium low for 2 minutes. Before flipping, brush the edges of the pancake and the surrounding pan area with oil. This will ensure it doesn’t stick after flipping. Flip, then cover the pan with a lid, and cook the other side for 2-3 minutes more. Serve hot!