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Savory Pancakes with Sautéed Vegetables

Oats, chickpea flour and semolina pancakes with colorful veggies and more veggies on the side? What makes for a more healthy brunch?


My husband and I treat ourselves to a brunch almost every weekend. It is laidback and helps relieve a lot of whole week's worth of stress! Wake up late, process a few veggies in the food processor and voila! Healthy, romantic brunch for 2!


BTW! These pancakes also makes a healthy take to school option for your kids. Add those dreadful veggies, spread some of that vegan cream cheese and roll it up. They will devour it in no time!



You can add any vegetables you have stocked. I usually avoid using squashes as they tend to make the batter more watery. But by all means, grate some squash and don't add water from the beginning in your batter. Salt the squash, let it ooze out all the water and then add it. I would recommend adding peppers, onions, celery, cabbage, carrots, leeks, riced cauliflower, green beans, sweet corn. Literally, sky is the limit!



 

WATCH HOW TO MAKE IT HERE



 

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Ingredients:

Pancakes:

  • 1 cup Powdered Old Fashioned Oats

  • 1/3 cup Besan (Chickpea/Gram Flour)

  • 1/4 cup Rava (Semolina/Wheat Farina)

  • 1/2 cup Onions, finely chopped

  • 1/2 cup Rainbow Sweet Peppers, finely chopped

  • 1/2 cup Cabbage, finely chopped

  • 1/2 cup Carrots, finely chopped

  • 1/2 tsp turmeric

  • 1/2 tsp Red Chili Powder

  • 2 tsp Coriander & Cumin Seed Powder

  • 1/2 tsp 3G (Ginger, Garlic, Green Chili Paste)

  • 1 tsp Salt or as per taste

  • 1/4 tsp Black Pepper Powder

  • 1/2 tsp Lemon Juice

  • 1 tsp Sugar

Sautéed Vegetables:

  • 1 cup Mushrooms, quartered

  • 1 cup Cherry Tomatoes

  • 2 cups loosely packed Spinach

  • 1 tsp Garlic Pwder

  • 1 tsp Balsamic Vinegar

  • Salt and Pepper as per taste

Directions:

  1. In a mixing bowl, add the dry flours and mix well

  2. Add the veggies, spices and seasoning and mix well

  3. Slowly add about 1 cup of water, little bit at a time and mix well to form a pouring consistency batter

  4. Add lemon juice and sugar and mix well

  5. Cover and let the batter rest for 10-15 minutes

  6. In a large pan on high heat, add 1 tbsp oil, once oil is smoking add the mushrooms and season with salt and pepper and let them sear for around 3-4 minutes

  7. Add the cherry tomatoes and cover ad let the tomatoes blister

  8. Add the spices and seasonings and stir in the spinach and let it wilt

  9. Remove it in a bowl and set aside

  10. In the same pan, add 1 tsp oil and once hot ladle in two spoons full of batter and spread forming pancakes

  11. Cover and cook on one side until golden brown

  12. Flip and cover and cook the other side

  13. Take it out on a plate, garnish with some chives or choice of greens

  14. Serve hot with some vegan cheese spread and a cup of latte






This weekend do try this brunch!

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