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!

• 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:

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!