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

    For batter

  • 1 cup Quaker Oats

  • 0.5 cup garbanzo (gram) flour

  • 0.25 teaspon asafoetida (hing) powder

  • 0.5 tsp baking powder

  • Salt to taste

  • 0.75 cup water

  • For topping

  • 0.25 cup grated carrots

  • 1 onion chopped

  • 1 medium tomato chopped

  • 0.25 cup boiled peas

  • 0.25 cup chopped cabbage

  • 2 chopped green chilies

  • 0.25 tsp black pepper powder

  • 2 curry leaves chopped

  • Salt to taste


  • 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.

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