Vegan oats chickpea veggie pancakes | indian pudla | besan oats cheela and even veg omelette , these wholesome pancakes go by so many names .These powerhouse pancakes are packed with nothing but healthy goodness. Soft and moist on the inside with crispy crust on the outside will just leave you asking for more. The mix of different flours and veggies makes it a healthy meal option be it breakfast , brunch ,lunch,dinner or a snack.
Today’s post is not limited to oats , chickpea & veggie pancakes recipe alone , it’s about how to make these protein packed healthy pancakes like a pro and customize to your heart desire.
These veggie pancakes are vegan , can be made gluten-free and uses no baking powder or soda.
At the end of this post you will be able to make at least 7 types of pancakes, each for every day of the week with ease using different combinations of veggies and grains.
Does it happen with you that you don’t feel like cooking up an entire meal . Oh it happens with me a lot. Sometimes due to time constraints , busy with something or mere boredom.
I come from an Indian household so our lunch everyday is mostly rolling out fresh rotis , subzi , dal and (rice- not very often). Making this meal takes me around 40-60 minutes.
On busy days I sub it with these delicious healthy pancakes and my family loves the change , especially my son .
One bowl and 20 minutes is all that it takes to put together a wholesome meal.
It’s one of my favorite back pocket recipe that ensures minimal effort, less dishes to clean and most nutrition .
Indian pudla / besan ka cheela is what we call it in India . These pancakes are very popular breakfast item and is generally enjoyed with a side of a dip like chutney or ketchup .
For lunch or dinner I like to pair it up with a small salad and a soup . Sometimes make a pudla / pancake sandwich too .
Make pancakes like a pro
Healthy and wholesome
Make ahead of time batter
Perfect for school / office lunches
Sky is the limit.
1st part will be about how to customize these pancakes , tips , ideas and substitutes to create your very own version .
2nd part will be about oats chickpea veggie pancakes and the recipe.
So let’s get started.
The first part –
Texture of the pancakes
For me the most important aspect of a pancake is how moist it is. I hate , hate , hate dry , rubbery pancakes.
For savory pancakes I do not add any baking powder or soda . This is how my mom and mil makes and we love it that way.
So from where does the softness/ moistness come from?
It comes from liquid added to the batter – here its added veggies grated or pureed .
For moistness add veggies having a lot of water content .
Possible options – Grated or pureed tomatoes , zucchini , bottle gourd / lauki , cucumber , pumpkin, sweet potato .
Other purees that yields soft pancakes – cooked rice , dal/lentils cooked ,milk / buttermilk / avocados .
Have any leftover cooked dal from last evening dunk in here. Have leftover rice or pulav use it here.
Add on’s for a crunch
Adding finely chopped veggies of your choice adds nutrition and crunch to the pancakes .
Possible options- steamed sweet corns, onions , bell peppers , chopped greens, cabbage, sprouts , spring onions , radish, coconut flakes , roughly grounded peanuts – you can add about anything finely chopped . I stick to less than 4 veggies .
Adding more protein and calcium
Folding in grated cheese, paneer or tofu will make your pancakes more delicious and nutritious .
Herbs and spices.
Very underrated , fresh herbs are a game changer in terms of taste and benefits. Always add them wherever possible. Herbs are not merely for garnish. They carry loads of health benefits .
Possible herbs – cilantro, mint, parsley , dill or any of your favorite ones.
Finely chopped green chilies are a great addition too and good to increase metabolism, use as per your spice level.
Spices are essential part of any cooking. A simple salt and pepper does the trick . Do add them for a delicious outcome
Possible spices- black pepper , cayenne pepper/ red mirch powder, turmeric , cumin , fennel , oregano, ginger, garlic , various sauces – any herbs of your choice .
You can add any flours here . I stick to the healthy ones and stay away from all purpose flour/ maida.
Possible flours- chickpea flour/ besan , semolina/ rawa, oats, whole wheat , rye , ragi , jowar , bajra , flaxseed meal , quinoa flour , rice flour , cornmeal, almond flour and so much more.
(Semolina flour and cornmeal is needed for crispy outer crust of the pancakes )
An important tip – if you are making gluten-free pancakes make sure you use chickpea flour or flaxseed meal or yogurt or tofu as the protein to bind the pancakes.
How to eat these pancakes / accompaniment ?
These pancakes are flavorful on their own but you can enjoy them with your favorite dip .
If making as a meal , pair it with a small salad or a soup.
Stuff them between slice of toasted breads and you have a gorgeous sandwich.
Possible dips- pesto , chutney, spread , ketchup , hummus or even a simple yogurt.
Size and thickness of the pancakes
It’s totally personal. You can make as mini as 2 “ ones or as big as 10 “ ones.
I prefer 4-5 “ ones as they are easier to flip .
Thickness – little less than ¼ “ is what we like .
Is all this information overwhelming ?
Then start with the pancake recipe given below. I promise to add more recipes soon.
An important tip – Think of a particular cuisine while making savory pancakes. This will help you in putting all the elements together without confusion. Use flours, veggies, herbs and spices relating to that cuisine.
Hope to see your creation soon , sky is the limit.
The second part-
Vegan oats chickpea veggie pancakes | indian pudla | besan oats cheela – A one bowl easy clean up recipe.
All you have to do is mix flours with vegetable purée, chopped veggies of your choice, herbs ,spices , a little water and a quick mix. The batter is ready in minutes .
Flour’s used – chickpea, semolina, wheat, oats.
Skip semolina and wheat if gluten free.
Veggies used – tomato puree, grated bottle gourd . Chopped bell peppers , cilantro and Indian spices.
Lastly threw in some frozen sweet corn for a sweet burst of flavors.
Mix everything well
Heat up a non- stick or a cast iron pan .
Pour and spread the batter to required thickness and size, cook on both sides on low-medium heat.
Serve them warm .
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Vegan oats chickpea veggie pancakes | indian pudla | besan oats cheela
- ¼ cup chickpea flour/ besan
- ¼ cup oats flour
- ¼ cup wheat flour*
- ¼ cup rawa/semolina *
- ½ cup grated bottle gourd / lauki or zucchini
- 1 cup tomato puree / 2 tomatoes
- ¼ cup chopped bell peppers
- ¼ cup chopped onions
- ¼ cup steamed sweet corn frozen or fresh
- 1 green chili finely chopped optional
- Spices needed
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin
- Couple of twists of black pepper
- Salt to taste
- Fistful of chopped fresh cilantro
- Add water as needed to adjust consistency.
- Oil/ghee as needed to pan fry.
- In a bowl mix in everything , add water as needed to get thick batter like consistency.
- Let the batter stand for 5 minutes at least .
- Heat a non- stick pan to low medium heat, pour a ladle full of batter to desired size on the pan.
- Dab the batter flat with the back of the spoon .
- Drizzle some oil ,cook both sides until golden brown and crisp.
- It will take around 3-6 minutes each side to cook depending on the thickness.
If gluten free then skip wheat and semolina and sub with other flours.
Please go through the post above for possible substitutions, variations and tips
Adjust spices to your taste.
Add 1 teaspoon of baking powder if you want spongy pancakes
If batter is too thick add a tablespoon of liquid at a time.
If the batter is thin, add in flour a tablespoon at a time.
The batter stays well in the fridge up to 3 days.
You can prepare these pancakes/pudlas ahead of time and re crisp it on the skillet.
Makes great lunchbox for kids too.
Don’t thank me , just call me when you make them . I would be glad to join 🙂
Hope you like this recipe and do give it a try. I would love to hear from you.
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