Vegetable pancakes made with toasted oats, chia seeds, flax seeds and loads of healthy ingredients. One of our favorite breakfast or lunch option. Easy to assemble and absolutely satisfying.
INGREDIENTS
2 cups semolina (Suji)
1/2 yogurt
1/2 cup toasted oats
1 tablespoon wholewheat flour
2 cups finely chopped or grated vegetables (carrots, zucchini, onions, spinach, and cilantro)
1 tablespoon chia seeds
1 teaspoon cumin seeds
1 tablespoon flax seeds
1 small chopped green chili
2-3 chopped curry leaves
Salt
For Chutney
1 bunch cilantro (washed)
1/2 tablespoon peanuts
1/2 teaspoon cumin seeds
1 clove garlic (optional)
1 tablespoon lemon juice
Salt
PREPARATION
Step 1
In a medium size bowl, combine the semolina, wholewheat flour, yogurt and salt. Set aside the pancake batter for 15-20 minutes.
Step 2
Add grated and chopped vegetables to the pancake batter. Stir gently. Add cumin seeds, chia seeds, flax seeds, green chili and stir again. Add the toasted oats at the end when you are ready to make the pancakes.
Step 3
Heat the large non-stick frying pan and add few drops of olive oil. Once the pan is heated pour the pancake batter shown in the picture. Roast on both the sides and sprinkle oil as needed.
Step 4
For Chuntey, add all the ingredients to the blender and make a smooth paste.
Step 5
Serve the pancakes hot with delicious green chutney
