SAVORY OATS PANCAKE

It is close to lunch hour but I have no idea what to cook today.  Since  quite some time we did not have pancake  so why not prepare this healthy and fiber rich  Savory Oats Pancake. 

This is inspired by Oat Cheela where it uses besan (chickpeas flour) but replaced it with whole wheat flour and added an egg to the batter. Also no blending of oats required as soaking them for 15 minutes is sufficient.

Initially my batter was quite thick, added little bit more water.  It should be easy to spread, thickness  similar to condensed milk and not watery.  For smooth pancake, you need to  chop the veggies very fine. 

Apply some oil on my pan for frying the first pancake but need not use oil for the rest of the batter.

Savory Oats Pancake best served hot immediately after you have fried them.  My kids love them with ketchup.  If serving small kids omit the green and chili powder.

SAVORY OATS PANCAKE

Yield :  4

1/2 cup rolled oat

1/4 cup whole wheat flour

1 medium onion chopped

1 small tomato chopped

3/4 cup water or more if needed

1 green chili chopped

1 tsp chili powder

1/4 tsp turmeric powder

1/4 cup cilantro chopped

1 egg lightly beaten

1 tsp ginger minced

salt to taste

oil for frying

DIRECTIONS

Soak rolled oat in  half cup of water for 15 minutes.  Add in the rest of the ingredients.  Stir until well combined.  Batter should be thick but spreadable.  Rub some oil on your heated cast iron pan, spread 1/4 cup of batter.  When you see bubbles on top, flip and cook the other side.  No need to use oil for the balance of the batter.  Complete the rest of the batter.  Remove and enjoy with ketchup or chutney.

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