Oats & Lentil Vegan Pancake / Adai / Chilla (Step By Step Pictures)

Oats and lentil are super nutritious , healthy & tasty combination & are great for breakfast.

Oats & Lentil Vegan Pancake

Preparation Time:- 30 minutes
Cooking Time:- 15 minutes
Makes:- 6-7 pancakes
Recipe Source:- Preety's Kitchen

Ingredients:-

Oats:- 1/2 Cup
Bengal Gram Lentil/Channa Dal:- 1/2 Cup
Water:- 1/4 + 1/2 Cup
Ginger:- 1 Tbsp, chopped
Garlic:- 2 cloves, chopped
Salt
Turmeric:- 1/2 Tsp
Red Chilli Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Carrots,shredded:- 1/4 cup
Onion:- 1/4 cup, chopped finely

Oil

Procedure:-

1) Wash the channa dal/bengal gram lentil well with water and then soak for 15-30 minutes.

2)Grind oats in the coffee grinder to make a fine powder and keep it aside.

3)After soaking time is over, grind together lentil/dal, ginger, garlic and 1/4 cup of water into a smooth paste.

4) Transfer it into a bowl. Add powdered oats, salt, turmeric powder, red chilli powder & garam masala powder, mix well.

5) Add 1/2 Cup of water to make a thin batter for pancake, add carrots and onions, mix well.

6) Heat a non-stick pan on medium heat & grease it lightly with oil .

7) Spread 1/4 cup batter on the non-stick pan to make a pancake.

8) Cook one side over a slow flame until the base is golden brown in color. Turn over to cook the other side.

9) Remove the pancake and repeat with the remaining batter to make more pancakes.

Serve hot with any nutritious chutney, pickle ,ketchup or enjoy as it is.

Enjoy..:)

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Ready in 30 minutes,great for packing and saving for later.This muffin recipe uses whole wheat flour and no sugar so if you like your muffin with little sweetness like me,
you can add some chocolate chips which makes it less healthy:)


Source here
Makes 12 serving
Calories: 260, Total Fats 7g, Total Carbohydrates 43g, Dietary Fiber 5g, Protein 7g

Ingredients:-

Honey:- 1/4 Cup
Large egg whites:- 3
Vegetable oil:- 2 Tbsp
Nonfat milk:- 2 Cups
Applesauce:- 1 Tbsp
Vanilla extract:-1 Tsp
Raisins:- 1/2 Cup
Dried cranberries:- 1/2 Cup
Pecans:- 1/2 Cup
Whole wheat flour:- 2 Cups
Quick oats:- 1 Cup
Sea salt:- 1 Tsp
Baking soda:- 2 Tsp
Cinnamon:- 1 Tsp

Procedure:-

1. Preheat oven to 400 F

2. In a large bowl, mix honey, egg whites, and oil. Beat until fluffy. Stir in milk and vanilla, then add dried fruit and pecans.

3. In a separate bowl measure all dry ingredients and then mix. Combine both mixtures into one bowl and stir until flour disappears into wet ingredients.

4. Prepare muffin tin with cooking spray. Fill cups until full. Bake for 20-25 minutes until muffins are firm.

Enjoy:)
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This is a very simple yet delicious recipe. This comforting cake has a moist and dense texture with a slight hint of chocolate. Perfect with tea on a cold winter afternoon, or as a summer hiking snack. Enjoy the edge pieces with their slightly crisp sides. Yields about 25 2x2" squares.

Ingredients
from here

• 1 cup rolled oats
• 1 cup brown sugar
• 1 cup honey
• ½ cup butter
• 2 eggs
• 1 ¾ cup flour
• 1 teaspoon baking soda
• 1 tablespoon cocoa
• 2 cups raisins (or 8 oz chocolate chips)
• ¾ cups coarsely chopped walnuts (optional)
• 1 ¾ cup boiling water

Procedure:-

1. Mix all ingredients together
2. Smooth out into a shallow sheet pan
3. Bake at 350 °F for between 40 and 60 minutes
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Optional Additions:-

Finely chopped onions
Coriander leaves
Grated veggies of your choice

Ingredients:-

Oats:- 1 cup
Rice Flour:- 1/2 cup
Sooji/Semolina:- 1/4 cup
Ginger:- 1 inch
Green chillies as per your preference
Hing/ Asafoetida:- A pinch
Salt as per taste
Water as per requirement

Procedure:-

1) Soak oats in water for about 15-20 minutes
2) Grind everything (except salt) in food processor to make a smooth batter by using water as needed.
3) Batter should be like dosa batter consistency.
4) Add salt to the batter and mix well.
5) Heat a non stick tawa or frying pan.
6)Pour one laddle of the batter. Wait till it becomes a little brown, and then turn it for the other side to cook.

Serve hot with any chutney of your choice..enjoy:)








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