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.