Healthy and Budget-Friendly Savory Pancakes

🍽️ Description:

These savory pancakes are made with wholesome ingredients like oats or whole wheat flour, grated vegetables, and eggs. They’re protein-packed, fiber-rich, and perfect for those on a budget. You can customize them with herbs and spices to suit your taste. A great way to use up leftover veggies and make a satisfying meal any time of the day.

🧾 Ingredients for Healthy and Budget-Friendly Savory Pancakes

• 1 cup rolled oats or whole wheat flour

• 1/2 cup plain yogurt or milk (dairy or plant-based)

• 2 eggs

• 1/2 cup grated carrots

• 1/4 cup finely chopped onions

• 1/4 cup chopped spinach or coriander

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp turmeric (optional)

• 1/4 tsp chili flakes or green chilies (optional)

• 1/4 tsp baking powder (optional for fluffiness)

• Oil or butter for cooking

👨‍🍳 Instructions:

1. Prepare Batter:
   In a bowl, mix oats/flour, yogurt/milk, and eggs until smooth. Let it sit for 5–10 minutes.

2. Add Veggies & Spices:
   Fold in the grated carrots, onions, spinach, and seasonings. Stir well to combine.

3. Heat Pan:
   Heat a non-stick skillet or pan on medium. Lightly grease with oil or butter.

4. Cook Pancakes:
   Pour a ladle of batter onto the pan, spreading gently into a circle. Cook for 2–3 minutes on each side or until golden brown and cooked through.

5. Repeat & Serve:
   Repeat with remaining batter. Serve hot with yogurt, chutney, or a side salad.

📝 Notes:

• You can use chickpea flour (besan) or a mix of flours for added nutrition.

• Let the batter rest to improve texture and allow oats to soften if using them.

• No eggs? Add a tablespoon of flaxseed meal + 2 tbsp water as a binder.

💡 Tips:

• For a crispier texture, use a bit of semolina (suji) in the batter.

• Customize with grated zucchini, bell peppers, or corn.

• Make a double batch and refrigerate extras – they reheat well on a pan.

• Make mini pancakes for kids’ lunchboxes.

🍽️ Servings:

Makes 4–6 medium pancakes
Serves 2–3 people as a main dish.

🔬 Nutritional Info (per serving – approx):

• Calories: 200–250 kcal

• Protein: 10–12g

• Carbohydrates: 20–25g

• Fiber: 3–4g

• Fat: 8–10g
  (Varies depending on ingredients and portion size)

✅ Benefits:

• Budget-Friendly – Uses inexpensive pantry staples and vegetables.

• High in Fiber – Promotes digestion and satiety.

• Customizable – Great for using leftover produce.

• Balanced Meal – Includes protein, carbs, and vegetables.

• Kid-Friendly & Lunchbox Ready

❓ Q/A:

Q: Can I make this gluten-free?
A: Yes! Use certified gluten-free oats or chickpea flour.

Q: Can I bake instead of pan-frying?
A: Yes, bake at 180°C (350°F) for 15–20 minutes on a lined tray, flipping halfway.

Q: How long does the batter last?
A: Up to 24 hours in the fridge. Stir before using.

Q: What can I serve it with?
A: Yogurt, mint chutney, hummus, or avocado dip.

Q: Can I freeze the pancakes?
A: Yes! Let them cool, then wrap and freeze. Reheat in a toaster or pan.