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Savory Masala Oat & Lentil Breakfast Pancakes
Kickstart your morning with these nutrient-rich Masala Oat & Lentil Pancakes—a vibrant, easy, and flavor-packed breakfast option!
Start your day with a vibrant twist on breakfast that combines the goodness of oats and lentils in a savory pancake. These Masala Oat & Lentil Pancakes are a unique fusion of flavors and textures, bringing together the earthiness of lentils and the heartiness of oats with a hint of Indian spices. Packed with protein, fiber, and essential nutrients, this breakfast option is not only incredibly satisfying but also sets you up with sustained energy for the day.
What makes these pancakes truly standout is their combination of whole foods and spices, offering a delightful departure from traditional sweet breakfasts. The incorporation of oats and lentils boosts the nutritional value, while the spices add a layer of complexity and warmth. This dish is perfect for those seeking a healthy, plant-based breakfast that's both quick and easy to prepare.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Indian
Kickstart your morning with these nutrient-rich Masala Oat & Lentil Pancakes—a vibrant, easy, and flavor-packed breakfast option!
Ingredients
- • rolled oats: 1 cup
- • split red lentils (masoor dal): 1/2 cup
- • water: 1 1/2 cups
- • grated carrot: 1/2 cup
- • chopped spinach: 1/2 cup
- • finely chopped onion: 1/4 cup
- • chopped cilantro: 1/4 cup
- • cumin seeds: 1 teaspoon
- • mustard seeds: 1/2 teaspoon
- • turmeric powder: 1/2 teaspoon
- • salt: 1 teaspoon or to taste
- • fresh ginger (grated): 1 teaspoon
- • green chili (finely chopped): 1 small
- • olive oil: 2 tablespoons
- • lemon juice: 1 tablespoon
Instructions
- 1 Rinse the lentils thoroughly under cold water until the water runs clear. Combine the lentils and water in a blender, add the oats, and blend until you achieve a smooth batter. Let it sit for a few minutes to thicken slightly.
- 2 In a large mixing bowl, combine the oat-lentil batter with grated carrot, chopped spinach, onion, cilantro, cumin seeds, mustard seeds, turmeric powder, salt, ginger, and green chili. Mix well to incorporate all the ingredients.
- 3 Heat a non-stick skillet over medium heat and lightly brush it with olive oil. Pour a small ladle of batter onto the skillet and spread it into a round pancake shape. Cook for about 2-3 minutes until bubbles form on the surface and the edges appear set.
- 4 Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the skillet as needed.
- 5 Drizzle with lemon juice before serving for a refreshing tang. Serve hot with your favorite chutney or yogurt.
Serving Suggestions
- • These savory pancakes pair wonderfully with a side of fresh cucumber salad or a tangy tomato chutney to complement the spice profile. For an added burst of flavor, serve with a dollop of low-fat yogurt or a spoonful of mint chutney. For a refreshing beverage pairing, consider a glass of freshly squeezed orange juice or a warm cup of masala chai to enhance the Indian-inspired flavors of the meal.
Storage Tips
Store any leftover pancakes in an airtight container in the refrigerator for up to three days. To maintain their texture, reheat them in a non-stick skillet over medium heat until warmed through. Avoid microwaving as it may alter the texture. For longer storage, freeze the pancakes in a single layer on a baking sheet before transferring them to a freezer-safe bag; reheat directly from frozen in a skillet.
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