Masala Chicken Oats Pancake Recipe

Name: Masala Chicken Oats Pancake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 500 g Haringhata Boneless Frozen Chicken Breast; 400 g Quaker Rolled Instant Oats; 1 pack (500 g) Bhagyalakshmi Rice Flour; Pcs Egg Loose; 500 g Minimeal Onion; 500 g Desi Tomato (Tamatar); 1 Bunch Coriander Leaves ( Kottambari Soppu ); medium Chilli Green Long; 20 g Turmeric Powder; - Red Chilli Powder; 50 g Everest Cumin Powder; 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised; 50 g Black Pepper Powder; 200 ml Mustard Oil

Indian cuisine · 336 calories

About this recipe

Start your day with Masala Chicken Oats Pancake, a protein-packed breakfast that combines the wholesome goodness of oats with tender chicken and aromatic Indian spices. These savory pancakes are not only delicious but also nutritious, providing a perfect balance of protein, carbs, and fiber to fuel your morning. The cooking process is straightforward, making it an ideal choice for those who enjoy experimenting with fusion Indian recipes. Serve them hot, garnished with fresh coriander, and enjoy the delightful blend of textures and flavors. Whether you're looking for a hearty post-workout meal or a comforting breakfast, these pancakes are sure to satisfy.

Ingredients

500 g Haringhata Boneless Frozen Chicken Breast
400 g Quaker Rolled Instant Oats
1 pack (500 g) Bhagyalakshmi Rice Flour
Pcs Egg Loose
500 g Minimeal Onion
500 g Desi Tomato (Tamatar)
1 Bunch Coriander Leaves ( Kottambari Soppu )
medium Chilli Green Long
20 g Turmeric Powder
- Red Chilli Powder
50 g Everest Cumin Powder
1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
50 g Black Pepper Powder
200 ml Mustard Oil

Instructions

1. Finely chop the chicken breast, onions, tomatoes, coriander leaves, and green chilies.
2. In a mixing bowl, whisk the eggs, then add turmeric, red chili powder, cumin powder, black pepper powder, and salt.
3. Add the chopped chicken, vegetables, rolled oats, and rice flour to the egg mixture, stirring to combine evenly.
4. Gradually add water to achieve a slightly thick pancake batter consistency, ensuring no lumps remain.
5. Heat a non-stick pan and grease it lightly with oil using a brush or paper towel.
6. Pour a ladleful of the batter onto the pan and spread it gently into a circular pancake shape.
7. Cook on medium heat for 3-4 minutes until the edges turn golden brown and bubbles appear on the surface.
8. Flip the pancake carefully and cook the other side for an additional 3-4 minutes until fully cooked.
9. Repeat the process with the remaining batter, adding a little oil to the pan each time as needed.
10. Serve the masala chicken oats pancakes hot, garnished with a few coriander leaves for freshness.