Description
A colorful and nutritious twist on traditional pancakes, perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup oats
- 1 medium beetroot, grated
- 1/2 cup water
- 1/4 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1 green chili, finely chopped
- Salt to taste
- Oil for cooking
Instructions
- In a bowl, combine oats, grated beetroot, chopped onions, coriander, green chili, and salt.
- Gradually add water to the mixture, stirring consistently to form a smooth batter.
- Heat a non-stick skillet over medium heat and lightly grease it with oil.
- Pour a ladleful of the batter onto the skillet and spread it into a thick circle.
- Cook for about 2-3 minutes on each side until golden brown and fully cooked.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve hot with yogurt or chutney for an extra flavor boost.
Notes
Avoid overmixing the batter; some lumps are acceptable for texture. Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan frying
- Cuisine: Healthy
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg