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Savory Oat Pancakes with Fresh Herbs

Savory Oat Pancakes with Fresh Herbs

Golden, tender oat pancakes packed with fresh herbs and lightly spiced aromatics. Finely ground oats and chickpea flour create a tender base, while vegetables and spinach add texture and color. Perfect for breakfast or brunch, served with chutneys, hummus, or a jammy egg for a savory, satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 Servings
Course: Breakfast, Brunch, Snack
Cuisine: Healthy, Modern, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup rolled oats ground into fine flour
  • 2 tbsp chickpea flour optional, for structure and protein
  • 1 tbsp semolina optional, for crisp edges
  • 2 tbsp finely chopped cilantro or parsley/basil
  • 1/2 tsp ground coriander
  • 1 small garlic clove minced
  • 1 tsp grated fresh ginger
  • 1 small green chili finely chopped (optional)
  • Salt and black pepper to taste
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped mushrooms
  • 1/4 cup grated carrot
  • 1/4 cup peas
  • 1/2 cup chopped spinach
  • 3/4 cup buttermilk or water for lighter pancakes
  • 1 tsp baking powder
  • Pinch of baking soda
  • 1 –2 tbsp ghee neutral oil, or coconut oil (for cooking)

Method
 

  1. Grind rolled oats into a fine flour. Optionally dry-roast 2–3 minutes for aroma and deeper color.
  2. In a mixing bowl, combine oat flour, chickpea flour, semolina, baking powder, baking soda, salt, black pepper, and ground coriander.
  3. In a separate bowl, whisk buttermilk with garlic, ginger, and chopped herbs.
  4. Pour wet ingredients into dry, stirring gently until just combined. Stop mixing once incorporated to avoid tough pancakes.
  5. Fold in chopped onion, mushrooms, carrot, peas, and spinach. Batter should pour in a ribbon but not be runny. Adjust with 1–2 tbsp water or buttermilk if needed.
  6. Let batter rest 10 minutes to hydrate oats and thicken slightly.
  7. Preheat a heavy skillet over medium heat. Lightly oil or butter the surface.
  8. Pour 1/4–1/2 cup batter per pancake, spreading gently into rounds.
  9. Cook 2–3 minutes until edges lift, surface dulls, and tiny bubbles form. Flip and cook 2–3 minutes more until golden brown and cooked through.
  10. Transfer pancakes to a warm plate while finishing the batch.

Notes

Fine oat flour ensures even cooking and tender centers. Resting the batter improves texture and helps pancakes cook through. Avoid overmixing; it can tighten gluten and create dense pancakes. Vegetables can be swapped: zucchini, bell peppers, or corn work well. Portion 1/2 cup batter for thicker pancakes; 1/4 cup for thinner, faster-cooking rounds. Store cooked pancakes in the fridge between paper towels and foil; reheat in a dry or lightly oiled skillet 2–3 minutes per side.