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Savoury Oats Veggie Pancake Recipe

Published: October 26, 2016 | Last Updated on: May 10, 2023 | by Dr Hemapriya

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As a mom to a three year old, I’m constantly on the lookout for healthy meals which are not only nutritious but palatable to fussy kids as well! My son never really liked oatmeal as an infant, so I stopped feeding him oats for a while. Recently, I’ve been thinking of giving oats a shot again, and since he loves banana pancakes I thought an oats pancake would be ideal. And this experiment resulted in today’s recipe – a Savory Oats Veggie Pancake recipe! By including healthy ingredients like his favorite veggies, I accomplished my goal! And since he absolutely loved them and gobbled it up, it was a win-win for both of us!

Savoury Oats Veggie Pancake Recipe

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Savoury Oats Veggie Pancake Recipe
Ingredients:
Method:
Notes:
Savoury Oats Veggie Pancake Recipe
Ingredients
Instructions
Buy Healthy Nutritious Baby, Toddler food made by our own Doctor Mom !
oats veggie pancake

Ingredients:

Measuring Cup used – 1 Cup = 250 ml (Makes 7 pancakes)
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup shredded carrots
  • 1/2 cup boiled green peas
  • 5-6 broccoli florets
  • 1 to 2 garlic cloves
  • 1 cup quick cooking oats, powdered in the grinder
  • 3/4 cup to 1 cup buttermilk/water, do not make it too watery, add little at a time
  • 1 teaspoon baking powder(you can skip this if you want to)
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon oil
  • Ghee as required

Method:

1. Blanch the broccoli. Heat water in a pot. Once it comes to a boil, add salt to taste and drop in broccoli florets. let them cook for 2 mins or until they turn a bright green. Immediately transfer them with a slotted spoon into a bowl, filled with water and ice. Let them remain in the ice water for 30 seconds, drain, and crumble the florets into tiny pieces. Set aside.
oats veggie pancake
2. Heat oil in a skillet. Add in minced garlic and chopped mushroom. Saute for 2-3 minutes on medium heat, until the mushrooms shrink and are cooked.
oats veggie pancake
3. Toss in the shredded carrots and boiled peas. Cook for another minute.
oats veggie pancake
4. Finally add the crumbled broccoli and stir fry for a minute.
oats veggie pancake
5. Season the veggies with salt and pepper. Mix and transfer to a plate.
oats veggie pancake
6. In a large mixing bowl, whisk together the oats flour, baking powder and salt.
oats veggie pancake
7. Add the veggies, beaten egg and buttermilk. Mix everything well with a spoon/spatula until just combined. Do not over mix.
oats veggie pancake
8.Heat a non stick skillet and brush it with ghee. Mix the batter once again and pour 1/4 cup of the batter on the skillet. Use a ladle to spread out the batter to form a pancake, about 5 to 6 inches thick. Let it cook on medium heat.
oats veggie pancake
9. Once the edges begin to cook and the bottom is golden brown, flip it with a big spatula. Let the other side cook until golden brown. Prepare the remaining pancakes in the same way. Remember to stir the batter every time so that the veggies and batter are equally distributed.
oats veggie pancake
10. Serve hot with ketchup and coriander chutney, or go for any condiments of your child’s choice.
oats veggie pancake

Notes:

  1. You can also add 2-3 tablespoons of finely chopped onions along with the mushroom and garlic.
  2. You can also add finely chopped tomatoes directly to the batter. Feel free to use veggies as per your child’s preference.
  3. These pancakes are pretty flavorful without additional spices, but you can add any seasonings of your choice like pizza seasonings, chaat masala etc.
  4. To make buttermilk at home, add 1 tbsp vinegar in your liquid measuring cup, dilute to 1 cup with room temperature milk, mix and let it sit for 10 minutes, then use as directed. The buttermilk adds a nice tang and tenderness to these pancakes.
  5. You may skip the egg completely for an egg free version.
These pancakes are loaded with heart healthy fiber and protein  from the veggies, oats and egg. Begin your child’s day on a healthy note with these pancakes, and try out various veggie combinations for a different breakfast every day!  This recipe has been included by Twinkl among their top picks for “Easy Ways to Get Your 5 a Day” 🙂
oats veggie pancake

Savoury Oats Veggie Pancake Recipe

Give your regular breakfast pancakes a twist by trying this Savoury Oats Veggie Pancake Recipe, filled with the goodness of oats and veggies!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Indian
Author: Freda

Ingredients

  • 1/2 cup finely chopped mushrooms
  • 1/2 cup shredded carrots
  • 1/2 cup boiled green peas
  • 5-6 broccoli florets
  • 1 to 2 garlic cloves
  • 1 cup quick cooking oats powdered in the grinder
  • 3/4 cup to 1 cup buttermilk/water do not make it too watery, add little at a time
  • 1 teaspoon baking powder you can skip this if you want to
  • 1 teaspoon salt
  • 1 egg beaten
  • 1 teaspoon oil
  • Ghee as required

Instructions

  • Blanch the broccoli. Heat water in a pot. Once it comes to a boil, add salt to taste and drop in broccoli florets. let them cook for 2 mins or until they turn a bright green. Immediately transfer them with a slotted spoon into a bowl, filled with water and ice. Let them remain in the ice water for 30 seconds, drain, and crumble the florets into tiny pieces. Set aside.
  • Heat oil in a skillet. Add in minced garlic and chopped mushroom. Saute for 2-3 minutes on medium heat, until the mushrooms shrink and are cooked.
  • Toss in the shredded carrots and boiled peas. Cook for another minute.
  • Finally add the crumbled broccoli and stir fry for a minute.
  • Season the veggies with salt and pepper. Mix and transfer to a plate.
  • In a large mixing bowl, whisk together the oats flour, baking powder and salt.
  • Add the veggies, beaten egg and buttermilk. Mix everything well with a spoon/spatula until just combined. Do not over mix.
  • Heat a non stick skillet and brush it with ghee. Mix the batter once again and pour 1/4 cup of the batter on the skillet. Use a ladle to spread out the batter to form a pancake, about 5 to 6 inches thick. Let it cook on medium heat.
  • Once the edges begin to cook and the bottom is golden brown, flip it with a big spatula. Let the other side cook until golden brown. Prepare the remaining pancakes in the same way. Remember to stir the batter every time so that the veggies and batter are equally distributed.
  • Serve hot with ketchup and coriander chutney, or go for any condiments of your child's choice.

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Filed Under: Recipes, Breakfast Recipes, Lunch Box Recipes, pancake Tagged With: BREAKFAST, breakfast recipes, healthy breakfast recipes, oats, oats recipes for kids, pancake, pancake recipe

Comments

  1. Ivie says

    September 19, 2024 at 11:31 pm

    What can I substitute for the ghee?

    Reply
    • Hema says

      October 30, 2024 at 11:11 am

      You can use butter.

      Reply
  2. Nikky says

    August 24, 2020 at 9:50 pm

    5 stars
    I made this without baking soda and without eggs. They turned out well and were liked by my 10 month old who doesnt like oats

    Reply
    • Dr Hemapriya says

      August 26, 2020 at 7:45 pm

      That’s great to know Nikky 🙂 Thank you for sharing your happiness with us.

      Reply
  3. Sandhya says

    February 21, 2019 at 3:12 am

    Hi ma’am can I give this for dinner?

    Reply
    • pr says

      February 21, 2019 at 4:09 pm

      Hi Sandhya,

      Yes dear, it can be given for dinner.

      Reply
  4. Dp says

    June 5, 2017 at 6:42 pm

    Can u give salt/sugar/baking powder to a 8 month old

    Reply
    • Dr Hemapriya says

      March 15, 2018 at 5:02 pm

      Hi dear, please avoid giving all three ingredients untill baby is 1 year old.

      Reply

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I am Dr.Hema, a.k.a the “Doctor Mommy”. I am a medical doctor by profession, no longer into active medical practice as my two little moppets keep me pretty much busy. I love to help and guide new parents through their journey of raising healthy babies.... Read More.

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