Spinach Oats Pancake

To make spinach oats pancakes, blend 1 cup of rolled oats, 0.5 cup of roasted bengal gram flour, a few washed spinach leaves, 1 tsp of salt, and 1 tsp of turmeric powder in a mixie jar. Add 0.5 cup of water to create a thick, smooth batter. Let it rest for 5-10 minutes, then heat a pan, grease it with oil or butter, and pour a ladle of batter. Cook on low flame until both sides have brown spots.

Yes, spinach oats pancakes can be made gluten-free by ensuring that the rolled oats you use are certified gluten-free. The recipe uses oats and roasted bengal gram flour, both of which are naturally gluten-free, making this dish a great option for those with gluten sensitivities.

If you don't have roasted bengal gram flour, you can substitute it with chickpea flour (besan) or even whole wheat flour, although the texture and flavor may vary slightly. Both options will still provide a nutritious base for your pancakes.

To store leftover spinach oats pancakes, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them, separating each pancake with parchment paper to prevent sticking. Reheat in a pan or microwave before serving.

Spinach oats pancakes pair wonderfully with a variety of side dishes. You can serve them with a tangy chutney, yogurt, or any curry of your choice. They also go well with a fresh salad or a side of sautéed vegetables for a complete meal.