I received so many requests for healthy recipes from my Not a Curry friends that I decided to create a healthy/weight-friendly section for my readers, and this savory oatmeal pancakes with coconut chutney are the first in a series of recipes that are healthy but also delicious. Weight loss can be difficult. I have struggled with weight for quite some time myself. I would do all these crazy diets, lose a few pounds, and then give up the diet, and jump off the weight-loss-wagon. But over the years I have realized that the best way to maintain a healthy weight is to systematically eat the right things. Depriving yourself of sweets, bread, and fried foods for a month only to go back to another phase of an unhealthy diet is never going to be useful; it takes a toll on your body and does more harm than good. What is useful is to know your body, to know which foods work best for you and which don’t. The only way to lose weight and maintain it, therefore, is to make some healthy lifestyle changes–shopping differently, cooking differently, eating differently. For example eating brown rice instead of white, or sweet potatoes instead of regular potatoes, or oatmeal instead of sugary cereals/corn flakes. But it is also important to introduce these changes slowly. If you give up everything you like in one day, you will likely get bored soon and give up.
Let’s start with breakfast today. They were not lying when they said that breakfast is the most important meal of the day. If you skip breakfast trying to save a few calories, you are setting yourself up to consume more calories throughout the day. Eat a healthy and filling breakfast comprising of whole grains and good proteins to avoid blood sugar spikes. Avoid all refined flour products, cornflakes, and store-bought granola, sugary jams and preserves, and unhealthy fats for breakfast (butter, bacon, ham, sausage, stick margarine). Eat oatmeal, eggs, veggies, and fruits instead. Instead of whole milk use low-fat milk. Coffee, tea, green tea are good when you are trying to lose weight. Four cups of green tea per day are highly recommended because they are packed with anti-oxidants. But try to not use sugar/sweetener. If you have to use milk, stick to low-fat milk; never use store-bought sweetened creamers.
I occasionally reward myself with crepes, pancakes, preserves, bacon, and cappuccinos (on every alternate brunch Sunday) so I don’t feel deprived and don’t lose patience. Here is a list of healthy breakfast recipes that I find extremely helpful.
How to make savory oatmeal pancakes?
I am sharing with you my most favorite breakfast item ever! It is simple, easy, super healthy, delicious, and super filling. If you have other healthy breakfast recipes that you would like to share with us, please leave a comment with the link. Happy healthy cooking!
Savory oatmeal pancakes
Ingredients
- 1 cup oat meal flour you can grind oatmeal in a food processor to make oatmeal flour
- 1/2 cup semolina
- 2 tbsp yogurt
- salt to taste
- 1/4 tsp chili powder
- 1 1/2 cup water
- 2 tsp oil
- 1/4 cup onions chopped
- 1/4 cup tomatoes chopped
- 1 green chili finely chopped
- 2 tbsp cilantro chopped
Instructions
- Mix the first six ingredients in a bowl and let rest for 30 minutes.
- Heat a large nonstick or cast-iron pan or griddle over medium.
- Moisten a piece of paper towel with oil; carefully rub skillet with oiled paper towel.
- For each pancake (makes about 6 pancakes), spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon spread batter into a round.
- Sprinkle some veggies on top; cook for 2 minutes and flip to cook for 2 more minutes on the other side.
- Serve with coconut and peanut chutney.
Coconut chutney recipe
Ingredients
- 1 tbsp oil
- 1 whole dry red chili
- 1/2 tsp mustard seeds
- 8-10 curry leaves
- 1 cup unsalted peanuts
- 1/4 cup grated coconut
- 1/2 cup water
- salt to taste
Instructions
- Heat oil over medium heat. Add the mustard seeds, red chili, curry leaves, and peanuts. Sauté for 2 minutes and remove from heat. Add all the ingredients in a food processor and grind until you get a smooth paste. Check for seasoning.
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
I love having oatmeal for my breakfast. Oatmeal is always good for me. I will try this recipe