FoodWage
Oats Uttapam Pancakes
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 garbanzo flour binds the pancakes together.
Ingredients for servings
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1 cup Quaker Oats
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½ cup garbanzo (gram) flour
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¼ teaspon asafoetida (hing) powder
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½ tsp baking powder
Salt to taste
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¾ cup water
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¼ cup grated carrots
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1 onion chopped
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1 medium tomato chopped
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¼ cup boiled peas
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¼ cup chopped cabbage
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2 chopped green chilies
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¼ tsp black pepper powder
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2 curry leaves chopped
Salt to taste
For batter
For topping
Directions
Mix all batter ingredients until you get a thick pouring consistency. Set batter aside for 30 minutes.
After about 30 minutes, heat a non-stick pan over a low heat and pour one ladle of batter into the pan. Spread the batter into a slightly thick circle in the pan and sprinkle the toppings over the entire batter area. Press the toppings lightly into the batter with a spoon to set.
When one side is crisp and golden brown, flip the batter and brown the other side. Serve hot.