Switch up your breakfast routine with an Indian take on pancakes. These are filled with colorful veggies, flavorful spices and oat flour in place of white flour. They’ll be the wake-up call you never know you’ve been missing.

Active time: 10 minutes | Total time: 25 minutes

Oats Masala Pancakes

Ingredients

• 1 cup oat flour
• 3 tbsp chickpea flour (besan)
• 1 1/2 cups water
• 1 tsp dry fenugreek leaves (kasoori methi)
• 1 small (50g) onion, very finely chopped
• 1 small (50g) tomato, very finely chopped
• 1–2 green chilies, deseeded and very finely chopped
• 1 tbsp (15g) fresh cilantro, chopped
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/4 tsp turmeric (haldi)

Directions

Combine the oats, gram flour, water, dry fenugreek leaves, onion, tomato, green chilies, coriander, salt, garam masala, and turmeric in a large bowl. Whisk well until smooth, adding additional water if needed to create a pourable batter.

Heat a lightly greased nonstick skillet or griddle over medium heat. Pour a small ladleful of batter onto the pan and spread gently into a thin pancake.

Cook for about 2 minutes, or until the edges begin to brown lightly. Flip and cook on the other side until cooked through and lightly browned.

Repeat with the remaining batter. Serve hot with mint chutney, if desired.

Serves: 4 | Serving Size: 2 pancakes

Nutrition (per serving): Calories: 144; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 305mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 3g; Protein: 6g

Nutrition Bonus: Calcium: 3%; Iron: 10%; Potassium: 299mg; Vitamin A: 5%; Vitamin C: 99%

Originally published September 17, 2018; Updated June 2026

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