Savory Oat Pancakes

EVENT: FOODIEMONDAY/BLOGHOP

THEME: #233 NUTRI BREKKIE

FoodieMonday/Bloghop Group

This week starts off with some healthy breakfast options by FoodieMonday/Bloghop group. Sujata who blogs at Batter Up With Sujata, suggested we make breakfast that is healthy, not sweetened with any sort of sugar if possible. Sujata’s Sattu Appe which is made from roasted chickpeas along with oats, semolina and spices is a good healthy way to begin the morning. You could also serve her veggie filled Cornmeal Oats Soya Idlis for breakfast.

FoodieMonday is a group of 12 enthusiastic food blogger who prepare a dish for every Monday based on a chosen theme. Through this group, not only have I learnt a lot more about different regional cuisines from the members but we tend to hold productive discussions about ingredients, cooking methods, recipes and in this manner share cooking related knowledge with each other.

What did I decide to make for the theme?

Oats is what I like to have for breakfast but for a while now I’ve been put off  by smoothies and am always looking for a savory option for breakfast. As my dad recently reminded me that as one ages the taste buds too change. Before the tastebuds change, I’ve been enjoying some savory oat pancakes with different vegetables added to it. When Sujata suggested healthy and nutritious breakfast I knew I had to share with you all my savory oat pancakes with bottle gourd (doodhi, lauki).

What are Oats?

Oats also known as common oats is a cereal grain from the Avena Sativa plant whose seeds are consumed. Before humans began eating oats it was most commonly grown as feed for livestock. Consumed as oatmeal or rolled oats by humans, the grain is milled, steamed, heated and cooled in a kiln. Then they are rolled or cut into flakes or ground to make flour. Oats has become a popular healthy food that is consumed by so many as a healthy breakfast option in the form of porridge, in muesli, in granola, in breads, breakfast muffins, pancakes, parathas, etc. There’s a shift in India to consuming healthier breakfast. Upma is made with oats. Renu very smartly makes oats upma with loads of vegetables.

Health Benefits of Oats

• Rich in dietary fibre, helps the digestive system to function well.
• Helps to lower cholesterol levels especially the low density lipoprotein (LDL). This in turn helps to prevent coronary artery disease.
• This cereal helps to lower risks of colorectal cancer by providing high dietary fibre.
• High blood pressure is reduced when one consumes oats regularly.
• Oats keeps  one full for a longer period of time, therefore making it an ideal cereal to help reduce weight.
• Oats is rich in minerals and vitamins.
• Its gluten free.
• Blood sugar levels in the blood are maintained to optimum levels when oats is included in the daily diet.

How to include oats in your daily diet?

Smoothies is one of the most commonest ways to include oats in your diet. I love making banana peanut butter and oats smoothie whenever I have homemade peanut butter at hand. Whenever I need to bake a bread to make sandwiches, my favorite one is oatmeal bread. When I was into sweetish breakfast (nowadays crave for savory), I would make overnight oats and my favorite is pina colada overnight oats.  Including oatmeal in bakes is such a great way to sneak in oats for fussy eaters like in Oatmeal Banana Quick Bread, Oatmeal Coconut Cookies,or even in oatmeal cups. What I’d like to try out especially since I’m into savory breakfast is Aruna’s Oats Ven Pongal, an absolutely healthy way to begin the morning.

How I make Savory Oat Pancakes

To make it as healthy as possible, I tend to use little olive oil, add vegetables like onion, chopped tomato, chopped spinach, fresh fenugreek, grated carrots, zucchini and bottle gourd. The options are endless. The pancakes come together in a matter of minutes, no long waits or elaborate preparation. Add spices of your choice, I like to keep it simple with a bit of green chilis, garlic and ginger. Add ajwain as its good for digestion.Want to add other seeds and nuts? Go ahead.

My Story:

I’m soon leaving Bangalore(which I really don’t want to) and going back to Mombasa. Opening up the home and getting it running happens in a matter of a day or two at the most. So many conveniences are available just around  our society. A grocery shop within the society, vegetable shops just opposite, small restaurants too. However, closing the home is another story altogether. Have to make sure bedsheets, pillow covers, towels are all washed and folded away, carpets put away, furniture covered, main water outlets turned off, etc etc. The hardest part is closing a kitchen. As a blogger, what ingredient I will not have? Disheartening to give away some of them, but have no choice. However small quantities of spices I’ve packed so that as soon as I reach Mombasa, I can begin the kitchen there.

Dietary Tips:

• Its gluten free
• Its vegan
• For satvik friendly pancakes don’t use onion and garlic

SAVORY OAT PANCAKES

Makes 2-3, depending on the size you make

½ cup quick oats

1 cup finely grated bottle gourd (doodhi, lauki)

1 green chili, finely chopped

½ tsp grated ginger

½ tsp garlic paste

¼ cup chopped fresh coriander, fenugreek or spinach

¼ cup finely chopped onion

½ tsp salt

¼ – ½ cup water

1 tbsp sesame seeds

some olive oil

1. Mix all the ingredients together in a bowl.
2. Let the mixture rest for 10-15 minutes allowing the oats to soak up the water and become soft.
3. Heat a non stick frying pan over medium heat.
4. Add about 1 tsp oil.
5. Take about ¼ cup of the batter and spread it into a circular disc using a spoon to about 3-4 inches in diameter.
6. Sprinkle some sesame seeds over it.
7. Let it cook for 3-4 minutes till it becomes light golden brown from the underneath.
8. Slowly flip it over. Drizzle a few drops of oil around it.
9. Let it cook till it becomes light golden brown.
10. Repeat steps 4 to 9 if you’re using a small frying pan.
11. I used my uttapam pan where I was able to cook all 3 together.
12. Serve hot oat pancakes with your favorite chutney or pickle. I enjoy them piping hot without chutney or pickle.

Tips:

• Don’t spread out the batter too thin as it will become difficult to flip it.
• Use vegetables of your choice.
• Serve it as a healthy snack in between meals.
• Tastes equally good when its cold so its ideal for lunch boxes.

Pin for later:

A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962