For a creative spin on pancakes, try this savory Indian-inspired version. Nutritious veggies like cabbage, peas and carrots help you increase your greens consumption, while gluten-free chickpea flour binds the pancakes together.
Active time: 10 minutes | Total time: 55 minutes
Oats Uttapam Pancakes
Ingredients
- 1 cup oat flour
- 1/2 cup (46g) chickpea (gram) flour
- 1/4 tsp asafoetida (hing) powder
- 1/2 tsp baking powder
- 1/2 tsp salt, divided
- 3/4 cup water
- 1/4 cup (28g) grated carrots
- 1 onion, chopped
- 1 medium tomato, chopped
- 1/4 cup (36g) green peas
- 1/4 cup (23g) chopped cabbage
- 1–2 green chilies, minced
- 1/4 tsp black pepper
- 6 curry leaves, chopped
Directions
Combine the oats, garbanzo flour, asafoetida powder, baking powder, 1/4 tsp salt, and water in a bowl. Mix until a thick, pourable batter forms. Let the batter rest for 30 minutes.
In a separate bowl, combine the carrots, onion, tomato, peas, cabbage, green chilies, black pepper, curry leaves, and 1/4 tsp salt.
Heat a nonstick skillet over low heat. Pour a ladleful of batter into the pan and spread gently into a thick circle. Sprinkle the vegetable mixture evenly over the surface and lightly press the toppings into the batter with the back of a spoon.
Cook until the bottom is crisp and golden brown, about 4-5 minutes. Carefully flip and cook the other side until golden brown and cooked through.
Serve hot.
Serves: 4 | Serving Size: 1 pancake
Nutrition (per serving): Calories: 191; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 394mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 5g; Protein: 8g
Nutrition Bonus: Calcium: 7%; Iron: 9%; Potassium: 390mg; Vitamin A: 26%; Vitamin C: 61%
Originally published October 24, 2018; Updated June 2026
The post Oats Uttapam Pancakes appeared first on MyFitnessPal Blog.
0 Comments