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!
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
- 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.
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.
3. Toss in the shredded carrots and boiled peas. Cook for another minute.
4. Finally add the crumbled broccoli and stir fry for a minute.
5. Season the veggies with salt and pepper. Mix and transfer to a plate.
6. In a large mixing bowl, whisk together the oats flour, baking powder and salt.
7. Add the veggies, beaten egg and buttermilk. Mix everything well with a spoon/spatula until just combined. Do not over mix.
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.
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.
10. Serve hot with ketchup and coriander chutney, or go for any condiments of your child's choice.
Notes:
- You can also add 2-3 tablespoons of finely chopped onions along with the mushroom and garlic.
- You can also add finely chopped tomatoes directly to the batter. Feel free to use veggies as per your child's preference.
- These pancakes are pretty flavorful without additional spices, but you can add any seasonings of your choice like pizza seasonings, chaat masala etc.
- 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.
- 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!
Savoury Oats Veggie Pancake Recipe
- ½ cup finely chopped mushrooms
- ½ cup shredded carrots
- ½ cup boiled green peas
- 5-6 broccoli florets
- 1 to 2 garlic cloves
- 1 cup quick cooking oats, powdered in the grinder
- ¾ cup to 1 cup buttermilk/water, do not make it too watery, add little at a time
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 teaspoon oil
- Ghee as required
- 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 ¼ 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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