Oats and Broccoli Pancake Recipe
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Breakfast
NutriChoice
Published on
Jan 2, 2025
A healthy twist on traditional pancake recipes, this oats pancake combines the goodness of Britannia NutriChoice Essentials Oats Cookies and nutritious broccoli. It's a savoury pancake option perfect for breakfast or a light snack, topped with refreshing pudina chutney and crunchy walnuts.
Prep time
10 mins
Cook time
15 mins
Total
25 mins
Serves
3
people
Ingredients
- 1/4 cup powdered Britannia NutriChoice Essentials Oats Cookies
- 1 cup chopped broccoli
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper powder
- Butter (for cooking)
- Pudina chutney (mint chutney) for serving
- Chopped walnuts for topping
- Fresh mint leaves for garnish
How to make :
Oats and Broccoli Pancake Recipe
- Combine 1/4 cup of powdered Britannia NutriChoice Essentials Oats Cookies in a bowl.
- Add 1 cup of finely chopped broccoli to the oats mixture.
- Crack 2 eggs into the bowl and mix thoroughly.
- Season with 1/2 tsp salt and 1/4 tsp pepper powder. Stir until all ingredients are well combined.
- Heat some butter and pour the pancake mixture onto the pan, forming small pancakes.
- Cook until both sides are golden brown and crispy.
- Serve hot, topping each pancake with a spoonful of pudina chutney.
- Garnish with chopped walnuts and fresh mint leaves for added flavour and crunch.
Special Tip
- For a softer texture, you can steam the broccoli slightly before chopping and adding it to the mixture.
- Adjust the seasoning (salt and pepper) to your taste, or add extra herbs for a more aromatic flavour.
- If you prefer a crispier pancake, cook on medium-high heat and allow the pancakes to brown evenly on both sides.
- You can also serve these savoury pancakes with a yogurt dip for a creamier accompaniment.
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