a stack of mini oat panckaes on top of a chapatti makeing pan a tawa
a stack of mini oat panckaes on top of a chapatti makeing pan a tawa
a stack of mini oat panckaes on top of a chapatti makeing pan a tawa

Spicy Masala Oat Pancakes

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February 1, 2021

If you are bored with porridge, overnight oats or bircher muesli; try this pancake recipe for a change. Grinding the oats to a fine powder to make these super easy pancakes makes breakfast much more interesting and very healthy! This is a great alternative for Shrove Tuesday if you fancy a spicy pancake. These can made into mini drop scones or, if preferred larger pancakes. The fenugreek leaves can be replaced with chopped spinach.

  • Prep: 10 mins
  • Cook: 10 mins


Any Curry On Cooking spice kit can be used to replace the spices. Use half of the sachet

85 g rolled oats finely ground

2 tbsp gram flour (chickpea flour)

1/2 tsp cumin seeds

1 tsp garam masala

1 tsp black pepper

1 tsp salt/to taste

1/2 small onion finely chopped

1 inch ginger grated

1 green chilli chopped - optional

1 small carrot grated

2 tbsp fenugreek leaves chopped - optional

Oil rapeseed/veg oil for cooking

cold water as needed


1In a mixing bowl add the ground oats, the gram flour along with all the spices; cumin seeds, garam masala, salt, black pepper and mix well.

2Add the ginger, chillies, onions, carrots and fenugreek leaves. Mix everything well add water to make into a runny pancake batter. Cover and refrigerate for 5 minutes.

3In a tawa Indian griddle pan or a non-stick frying pan, heat a teaspoon of oil to a medium heat.

4Stir the pancake batter; pour a ladleful on to the pan with the back of tablespoon spread the batter evenly in a round shape. Keep the heat on low, cook for 4-5 minutes or until the underside is cooked a little.

5Flip the pancake cook the other side for 2-3 minutes on low-medium heat. Flip and cook until it becomes golden on. Cook the rest and serve with raita or mint chutney.


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