Savoury Carrot + Oat Pancakes

Savoury Carrot + Oat Pancakes

Breakfast,Old Recipe Breakfast

Heaven is the place where the donkey finally catches up with his carrot- hell is the eternity while he waits for it. -Russell Green-opt


I may be slightly obsessed with oats, considering the inundation of oat-based recipes lately; but busy schedules, sensitive stomachs and health considerations have forced me to approach healthier options, and which are less time consuming.


This recipe is a sort of random concoction, after many trials and errors. It is also an effort to please the Indian palettes, as I had a dining room filled with elders, and a few with diabetes (cancelling out my favourite pancakes!). And after a point, the usual poha and upma tend to utterly bore you!


This batter has a consistency somewhere between the batter of a pancake and that of a moong dal chilla. You can whip up this batter the night before and leave it in the fridge, loosen it up with some water and start making breakfast right away.


The grated carrots, onions and spring onions add to the colour, along with the Indian spices. The tadka is fragrant and delicious. You can serve this with some green coriander chutney, south Indian coconut chutney or have it with some hot sauce like Cholula like I do!

The Recipe
Serves Yields: 12 mini pancakes | Prep Time: 45 mins | Cook Time: 20 mins


  • 1 ½ cup oats
  • 2 heaped spoons of wheat flour
  • ½ tsp baking soda
  • 1 tsp salt
  • ¾ cup grated carrots (around 1 ½ whole carrots)
  • 1 onion, finely chopped
  • 2-3 spring onions, finely chopped
  • ⅛ tsp turmeric
  • ⅛ tsp red chilli powder
  • ½ tsp mustard seeds
  • 4-5 curry leaves
  • Pinch of asafoetida
  • 1 tsp oil (for tadka)
  • ½ cup yogurt
  • ¼ - ½ cup water
  • 2 tsp oil for frying


  • Stir the oats, flour, baking soda, salt and turmeric.
  • Mix in the yogurt to combine and add water as required to make a pancake batter type consistency.
  • Stir in the carrots and onions.
  • Heat the 1 tsp oil in a small tadka pan.
  • Add in the mustard seeds.
  • Once they start popping add in the curry leaves and asafoetida.
  • Let cook for a few seconds before removing from heat and adding into the batter.
  • Stir the batter a few times and let the batter stand for 15-20 minutes.
  • Brush a non-stick pan with some oil and place on high heat.
  • Pour a few spoons of batter to create a round shape.
  • Cook on each side for 5 minutes minutes, or until browned. (Ensure well cooked throughout)
  • Serve hot with green chutney.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.