Vegetable Oats Pancake
by Tarla Dalal
Added to 478 cookbooks
This recipe has been viewed 111142 times
Oats can be used to make more than just porridge! mix them with carrots and spinach to prepare these colourful, low calorie pancakes that are as nutritious as well as innovative. Oats are rich in the beta-glucan enzyme which helps to lower blood cholesterol and glucose levels, while carrots and spinach are an excellent source of vitamin A.
- Combine all the ingredients, except the fruit salt, along with 1 cup of water in a deep bowl and mix well to form a batter of dropping consistency.
- Just before making the pancakes, sprinkle the fruit salt and 2 tsp of water over the batter.
- When the bubbles form, mix gently.
- Heat a non-stick tava (griddle) and grease it using ¼ tsp oil.
- Pour a spoonful of the batter on it and spread in a circular motion to make 100 mm. (4”) thick round.
- Cook, using ¼ tsp of oil, till it turns light brown in colour from both sides.
- Repeat with the remaining batter to make 4 more pancakes.
- Serve immediately with dahiwali phudina ki chutney.
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Accompaniments
Nutrient values (Abbrv) per pancake
| Energy | 78 cal |
| Protein | 2.8 g |
| Carbohydrates | 11 g |
| Fiber | 2.2 g |
| Fat | 2.7 g |
| Cholesterol | 0 mg |
| Sodium | 7.8 mg |
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