Recipes
Savoury Oats Corn & Carrot Pancakes
02
Mar
Mar
Savoury Oats Corn & Carrot Pancakes
Servings
15
servingsLoaded with veggies. Super yum!
Ingredients
120g Rolled Oats
120g Oats Flour (grind rolled oats to a fine powder)
200g Yogurt
500ml Water
2 teaspoons Salt
½ teaspoon Citric acid
3 tablespoons Lemon juice
2 tablespoons Cilantro, chopped
1 can 420g Corn kernels with water
1 Onion, chopped
1 Carrot, grated
2 tablespoons Semolina flour
Directions
- Whisk rolled oats, oats flour, yogurt, water, salt, citric acid and lemon juice in a bowl or Bakewiz Scale. Set it aside for 15 minutes.
- Add the remaining ingredients and mix very well. Stir in the semolina right at the end for crispier pancakes.
- Spray oil in a non-stick skillet over medium heat. Pour batter into pan spreading into 4-inch round. Cook until edges are set, first side is golden, and bubbles on surface are just beginning to break. About 3-4 minutes.
- Flip pancakes and cook until second side is golden. Repeat with remaining batter, spraying pan with oil as necessary.
