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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6 pancakes

Cooking Time



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


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.


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