Healthy Oatmeal Spinach Pancake With Spicy Tofu

A Healthy Oatmeal spinach pancake with spicy tofu is a great option for breakfast, lunch, or dinner. The combination of oats, flax seeds, spicy tofu, and spinach in this breakfast is an excellent source of fiber, protein, and vitamins. Kids will love eating spinach oatmeal pancakes as well as there is spicy tofu topping above just like a pizza.

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With step-by-step pictures, here is a healthy recipe for oatmeal spinach pancakes with spicy tofu. Pancakes can be made with oats flour, flax seeds, spinach, and without eggs yet they are fluffy, light, and soft.

It will be one of your favorite breakfasts if you try this easy pancake recipe. Egg-based pancakes can’t compare with these fluffy pancakes.

With spinach, flax seeds, and oatmeal, you can make tasty, gluten-free, sugar-free breakfast pancakes that are nutrient-dense, gluten-free, and sugar-free as well. You can barely detect the spinach.

Despite their appearance, these pancakes do not contain eggs. Their texture is soft and fluffy.

About Healthy Oatmeal Spinach Pancake With Spicy Tofu Recipe

With spinach in the recipe, I figured the blender would have to be used, so I chose oats for the base and rolled with the blender pancake concept.

I had to experiment quite a bit with the amount of liquids added to the batter for this recipe. When I tried yogurt and milk all at once, neither turned out so I used spinach puree to find the perfect balance.

These spinach pancakes are perfect for St. Patrick’s day, Christmas, or even for a way to boost your morning pancakes with some extra nutrients. 

A delicious and healthy alternative would be some oatmeal pancakes with spinach for added nutrition! By using this recipe, you can get your children to eat more greens while enjoying a tasty treat. This oatmeal pancake recipe is also 100% gluten-free, refined-sugar-free, and nut-free!

Benefits of Spinach?

Among its many health benefits, spinach also contains zinc, protein, vitamins A, C, E, and K. Magnesium, calcium, iron, and other minerals can also be found in it. As spinach has very little fat, it will never make you bulky.

This spinach even lowers diabetics’ glucose levels and manages diabetes. Cancer and asthma can also be prevented with spinach as per some records on social media.

Additionally, spinach benefits the health of our skin and hair. Hence, people, make sure to include spinach more frequently in your diet by adding it to soups, salads, or adding a twist to your cooking as I do.

What makes these spinach and oat pancakes a little healthier?

In spite of being gluten-free and vegan, pancakes might not be as healthy as they could be.

Because we used oats to make these pancakes, they are more nutritious – they have more fiber and good cholesterol than pancakes made with refined flour. Adding spinach to pancakes may seem like a novelty, but it is a simple way to include another plant in your diet. I also made a spicy tofu topping for these delicious pancakes since tofu is vegan.

The savory pancakes are also less likely to be covered in sweet sauces and spreads.

Ingredients

• 200 gms – Oats
• 3/4 cup – Flax seeds
• 1/2 tsp – Baking soda
• 200 gms – Spinach leaves
• 1inch – Ginger chopped
• 7 – Green chili chopped
• 1 tsp – Black pepper powder
• 1 tbsp – Cumin seeds
• 1 tbsp – Carom seeds
• 1/2 cup – Chickpea flour
• 1 big – Onion chopped
• 1 tbsp – Amchur powder
• Salt
• 1/2 tsp – Turmeric powder
• 1 tbsp – Garam masala powder
• 1/2 cup – Red bell pepper
• 1/2 cup – Yellow bell pepper
• 1 cup – Tofu (diced)
• 2 tbsp – Olive oil
• 1/2 cup – Coriander leaves
• Water

Spinach – Baby spinach has a mild taste, so I use it instead of regular spinach. In addition to fresh spinach, frozen spinach can also be used – just thaw it in the microwave to speed up the process before adding it to the blender.

Tofu – Use extra firm tofu if possible. If not vegan you can use paneer as well.

Vegetables – I have used chopped onion, yellow & red bell peppers, green chilies, ginger, and coriander leaves. You can use your choice of vegetables as well.

Chickpea flour – It’s optional but helps to bind the paste well.

Carrom Seeds – Helps in digestion so do not miss it if possible.

Oats – This recipe calls for rolled oats or pre-prepared oat flour as well as you can try with instant oats.

Flax seeds – Gives a nice crunchy flavor as well as high in protein.

Baking Soda – Spinach pancakes will rise if baking soda is added. Be sure not to leave it out!

Salt – To enhance the flavor of the oatmeal pancakes, add a pinch of salt.

Seasoning – I have used Garam Masala powder, amchur powder(Dry mango powder)

Butter/Oil – It is actually not necessary to use oil to cook these yummy green pancakes if you have a good non-stick pan. It’s okay to use a little butter or oil (I recommend coconut extra virgin oil) if the pan tends to stick between pancakes.

Check out the Healthy Oatmeal Spinach Pancake With Spicy Tofu Recipe Video:

How To Make Healthy Oatmeal Spinach Pancake With Spicy Tofu recipe Step By Step With Photo:

1. On medium flame, dry roast flax seeds for 2 minutes. keep it aside.
2. On medium flame, dry roast oats for 5 minutes. Keep it aside.
3. Grind it into a fine powder.
4. In a grinder add roasted flax seeds and oats.
5. In a blender, add washed and cleaned spinach leaves (no stems), ginger chopped, green chilly chopped, cumin seeds, carom seeds, and little water.
6. Blend it into a smooth paste. Keep it aside.
7. In a bowl, add the roasted flour mixture, add turmeric powder, baking soda, and salt.
8. Now mix all the dry ingredients.
   
9. Add the spinach paste into the roasted flour mixture.
10. Mix well. Keep it aside.
11. For the topping: In a frying pan, add olive oil on medium flame. Add onion chopped, when the onions are translucent, add red bell pepper diced, yellow bell pepper diced, green chili chopped. Stir fry for 3 minutes on high flame.
12. Add garam masala powder, amchur powder, and black pepper powder.
13. Add diced tofu. On medium flame, stir for 3 minutes.
14. Add chopped coriander leaves.
15. Now Assembling: On medium flame, heat a pan and pour a little batter. Spread in the shape of a pancake.
16. Put the tofu stuffing on top of the pancake.
17. Add 1 tbsp of olive oil. Press with the help of a spatula. Cook this side for 4 minutes then flip.
18.  Now flip the pancake cook the other side for 4 minutes on medium flame.
19. Flip again and take it out.
20. Oats Spinach Pancake With Spicy Tofu is ready to be served.

    

Serving Suggestion

Serve it with any dip of your choice or Tomato ketchup. You can eat them as it is as well.

Storage Suggestion

Refrigerate cooled pancakes for up to three days in a sealed container. By wrapping them individually in plastic wrap before sealing them in airtight bags, you can freeze them for up to 1 month.

You can warm them in the oven or in a skillet before serving.

Important Suggestion To Keep In Mind

• In this recipe, it doesn’t matter whether you use old-fashioned oats or quick oats, although it might take a little longer for old-fashioned oats to blend.
• I used vegetable oil to make the pancakes. Ghee (clarified butter) or butter can also be used to make them.
• A medium-thick consistency of the batter makes it pourable. If your batter is thin, you can thicken it with a few tablespoons of flour. If the batter appears thick, add a little water to thin it.
• You can make the pancakes fluffy and light by adding a teaspoon of baking powder or baking soda to the batter.
• The ingredients of this recipe can easily be doubled or tripled to make a large batch.
• It’s best to use a heavy, sturdy pan when making pancakes, such as non-stick or cast iron.

Frequently Asked Questions

Is the spinach tasted in the pancakes?

It’s one of the most commonly asked questions about these green pancakes, and the answer is no! The flavor of spinach is so neutral that, when blended into something like this oatmeal pancake recipe, it actually disappears into the batter while still providing us with a lot of iron and nutrients.

Can I use any substitute for Oats?

It is possible to substitute regular all-purpose flour for oat flour (though it will not be gluten-free). If you want healthier pancakes, I suggest using 3/4 all-purpose flour and 1/4 whole wheat flour. Buckwheat flour is also an option. You may have to thin the batter a little with milk (dairy-free or dairy) or more yogurt since different flours absorb liquid differently.

Making the perfect pancake size?

When we make spinach and oat pancakes for breakfast, we usually make fewer of them – this batch makes about 8 pancakes. Breakfast or lunch, the pancakes can be eaten as larger flat pancakes like a wrap, therefore making them the perfect breakfast or lunch item.

Toppings or fillings you can use on your spinach and oat pancakes?

Fortunately, the list is endless (that’s good to know, isn’t it).

If you look at some of the photos of the spinach and oat pancakes, you will see that we love many different toppings like;

• sometimes we cook mushrooms with garlic.
• We also like a diced salsa salad with a squeeze of lime or lemon.
• Of course, hummus (of any flavor) is good too.
• I also love roast vegetables.
• I have even eaten tofu scrambled.
• I also ate lettuce and tomato salad.
• The remaining chili from the night before is also delicious.
• Mix and match fillings from these lists.

What is the correct amount of oil to add to the pan?

It is definitely better to make oat pancakes with less. Overdoing it results in heavy, greasy pancakes.

Using a kitchen towel, we are applying a small amount of oil to the frying pan. Then wipe it and then when we pour the batter just a tbsp of oil and fry them till done.

Cooking time: how long does it take?

Ensure the pan is non-stick and that the heat is medium-high.

In order to speed up the process of cooking a few pancakes at the same time, we cook them on each side for 4 to 5 minutes. Make sure you shake the pan when you are cooking pancakes so that they do not stick. It is possible that the smaller pancakes may feel softer than a standard pancake due to their thicker thickness.

The larger pancakes are thinner and take 3 to 4 minutes to cook on each side. The batter is scooped into the pan with a 1/3 sized measuring cup, then rounded and evened out with a spoon.

After cooking, the pancakes will display larger areas of a darker green color, but they will be very lightly golden brown in color.

Some other recipes you would like on my blog – Hara Bhara Stuffed Kabab | Hara Bhara Kabab, Crispy Stuffed Cabbage Rolls | Stuffed cabbage rolls recipe, Stuffed onion rings recipe | Mozzarella Stick Onion Rings, Baked Potato Slices – sliced baked potatoes.

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