This recipe for savory oat pancakes is simple, easy, delicious, and super-filling — a great alternative to store-bought breakfast! Oat and semolina pancakes spiced with chili powder are topped with savory tomato, onion, fresh green chili, and a sprinkling of cilantro for a unique breakfast experience.

Savory Oatmeal Pancakes With Coconut Peanut Chutney [Vegan, Gluten-Free]

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Calories

294

Serves

6 pancakes

Cooking Time

20

Ingredients

For the Savory Oatmeal Pancakes:

  • 1 cup gluten-free oat flour (you can make your own by grinding oats in a food processor)
  • 1/2 cup semolina
  • 2 tablespoons vegan yogurt
  • Salt, to taste
  • 1/4 teaspoon chili powder
  • 1 1/2 cups water
  • 2 teaspoons oil
  • 1/4 cup chopped onions
  • 1/4 cup chopped tomatoes
  • 1 green chili, finely chopped
  • 2 tablespoons chopped cilantro

For the Coconut Peanut Chutney:

  • 1 tablespoon oil
  • 1 whole dry red chili
  • 1/2 teaspoon mustard seeds
  • 8-10 curry leaves
  • 1 cup unsalted peanuts
  • 1/4 cup grated coconut
  • 1/2 cup water
  • Salt, to taste

Preparation

To Make the Pancakes:

  1. Mix the first six ingredients in a bowl and let rest for 30 minutes.
  2. Heat a large nonstick or cast-iron pan or griddle over medium.
  3. Moisten a piece of paper towel with oil; carefully rub skillet with oiled paper towel.
  4. For each pancake (makes about 6 pancakes), spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon spread batter into a round.
  5. Sprinkle some vegetables on top; cook for 2 minutes and flip to cook for 2 more minutes on the other side.
  6. Serve with coconut and peanut chutney.

To Make the Chutney:

  1. Heat oil over medium heat. Add the mustard seeds, red chili, curry leaves, and peanuts. Sauté for 2 minutes and remove from heat. Add all the ingredients in a food processor and grind until you get a smooth paste. Check for seasoning.

Nutritional Information

Per Serving: Calories: 294 | Carbs: 29 g | Fat: 17 g | Protein: 9 g | Sodium: 9 mg | Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Dhrubaa Mukherjee

See My Recipes

Simple transnational cuisine made plant-based.

Dhrubaa Mukherjee is a PhD candidate in the English Literature and Language department at an American University. Her areas of interest include contemporary South Asian literature and culture, Indian cinema, Postcolonial, transnational, and feminist Discourses, and food and culture. She also authors a successful food blog titled Not A Curry.

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