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Healthy Oatmeal Spinach Pancake With Spicy Tofu

Healthy Oatmeal Spinach Pancake With Spicy Tofu


  • Author: Sanchita Dey
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

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.


Ingredients

Scale

Instructions

  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.

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Notes

  • 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.
  • Category: Breakfast, Brunch, Dessert
  • Method: Stove-Top
  • Cuisine: American, Indian

Nutrition

  • Serving Size: 8 Piece
  • Calories: 250 Kcal
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 333g
  • Fiber: 9g
  • Protein: 16g
  • Cholesterol: 180mg

Keywords: oats pancake, oatmeal pancakes, oat flour pancakes, oats pancake recipe