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Home Dish Stuffed Oats Spinach Pancake with Beetroot Yoghurt spread

Stuffed Oats Spinach Pancake with Beetroot Yoghurt spread

Name: How to cook Stuffed Oats Spinach Pancake with Beetroot Yoghurt spread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 person
Cuisine: Us

Introduce

Chef :

Sabrina Yasmin

Stuffed Oats Spinach Pancake with Beetroot Yoghurt spread

#boxweek15 This is a very unique recipe of oats pancake which you can make within 15 minutes . A healthy, feeling and delicious colourful breakfast recipe.

Ingredient

Food ration :

2 person

Cooking time :

5 minutes

50 g or 1/2 cup

rolled Oats

50 g or 1/2 cup

Whole wheat flour

1 bunch

blanched Spinach leaves

4 g or 1 teaspoon

Baking powder

120 g or 1/2 cup

buttermilk

1/2 teaspoon

Sugar

as per taste

Salt

as needed

Olive oil or any vegetable oil to grease the pan

1/2

of a ripe Kiwi

small Peach

5-6

cherry Tomatoes

small peace of purple Cabbage

small piece of green Cabbage

small piece of red Capsicum

small piece of green Capsicum

2 tablespoon

Pomegranate arils

1/2

of a Lemon

4-5

Fresh Mint leaves

1 teaspoon

Olive oil

big Garlic clove

1 tablespoon

Flax seeds

1 teaspoon

crushed Black peppers

1/2 teaspoon

Sumac powder

1/4 teaspoon

dry Mint powder

100 g or 1/2 cup

plain yoghurt

small piece of beetroot

1 teaspoon

Sesame seed paste

as per taste

Salt and sugar

Cooking instructions

* Step 1

Take a mixer jar and add in the ingredients of pancake like oats, wheat flour, blanched spinach, baking powder, buttermilk, salt and sugar.

* Step 2

Blend to make a thick pancake batter. You can add water to adjust the consistency of the batter.

* Step 3

Keep aside for 15 minutes. In the meantime make the stuffing.

* Step 4

Chop all the vegetables, greens and fruits and add in to a mixing bowl.

* Step 5

For the seasoning, add in 1 tablespoon of olive oil, 1/2 of a lemon juice, 1 tablespoon flax seeds,1 teaspoon of sumac/amchoor powder, 1 teaspoon of crushed black pepper and salt

* Step 6

Mix everything well so that seasoning coats the fruits and vegetables. Your colourful spicy salad is ready now. Set aside.

* Step 7

Take a nonstick pan, rub little oil and add in 2 tablespoons of batter.Swirl the pan to spread the batter.

* Step 8

Cover and cook in low heat for 2-3 minutes or until the pancake becomes firm.

* Step 9

Remove from pan, place in a dish. Clean the pan with a tissue, rub oil and cook another pancake.

* Step 10

Repeat the process to make all the pancakes.

* Step 11

For the beetroot yoghurt spread, peel and grate beetroot.

* Step 12

Take yoghurt to a bowl,add in grated beetroot, sesame seed paste and minced garlic. Beat nicely to mix well.

* Step 13

Add in salt and sugar for seasoning. Delicious and beautiful spread is ready.

* Step 14

For assembling, place pancakes on serving dish. Spread the colourful spread over the pancake and then spoon some sweet and spicy salad. Garnish with some mint leaves.