Buckwheat Oats Indian Pancake Recipe

Start your day with a nutritious and delicious breakfast by making these buckwheat oats Indian pancakes. Made with a combination of buckwheat flour, oats, yogurt, and spices, these pancakes are gluten-free, high in fiber, and packed with protein. The buckwheat flour adds a nutty flavor and a slightly dense texture, while the oats provide a soft and fluffy consistency. Serve these Indian pancakes with a dollop of yogurt and a drizzle of honey for a satisfying and wholesome meal.

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Buckwheat Oats Indian Pancake
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Ingredients for Buckwheat Oats Indian Pancake Recipe

  • 1/4 cup Buckwheat Flour
  • 0.13 cup Oats
  • 0.13 cup Yogurt
  • 1/4 teaspoon Grated Ginger
  • 1/2 Green Chilies, Finely Chopped
  • 0.13 teaspoon Cumin Seeds
  • As required Salt To Taste
  • as per your need Water, As Needed
  • as required Oil Or Ghee For Greasing The Pan
  • as per your need Optional Toppings: Yogurt, Honey, Chopped Nuts

Directions: Buckwheat Oats Indian Pancake Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, combine buckwheat flour, oats, yogurt, grated ginger, chopped green chilies, cumin seeds, salt, and water.
  • STEP 2.Mix well to form a smooth batter. Let the batter rest for 15-20 minutes.
  • STEP 3.Heat a non-stick pan or griddle over medium heat and lightly grease it with oil or ghee.
  • STEP 4.Pour a ladleful of the batter onto the pan and spread it into a round shape.
  • STEP 5.Cook for 2-3 minutes until the edges start to brown and bubbles appear on the surface.
  • STEP 6.Flip the pancake and cook for another 2-3 minutes until golden brown.
  • STEP 7.Repeat with the remaining batter to make more pancakes.
  • STEP 8.Serve the buckwheat oats Indian pancakes hot with yogurt and honey.

Cooking Tips

  • You can add finely chopped vegetables such as spinach or grated carrots to the batter for added nutrition and flavor.
  • Make sure to spread the batter thinly to ensure even cooking and a crispy texture.
  • If the batter becomes too thick, you can add a little more water to adjust the consistency.

Storage and Serving

  • These pancakes are best enjoyed fresh and hot.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pancakes in a toaster or microwave before serving.
  • Serve the pancakes with a dollop of yogurt, a drizzle of honey, and a sprinkle of chopped nuts for a delightful breakfast.
Nutrition
value
52
calories per serving
3 g Fat1 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    1g
  • Carbs
    6g
  • Fiber
    2g

MacroNutrients

  • Carbs
    6g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    53mg
  • Iron
    2mg
  • Vitamin A
    793mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    30mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp