Oat flour 1 Cup(16 tbs) or you can soak instant oats and blend with zucchini & spinach
Besan flour(Chickpea Flour) 1/2 Cup (8 tbs)
Rice flour 1/2 Cup(8 tbs)
Turmeric powder(Haldi) 1/4 Teaspoon
Ground cumin 1/2 Teaspoon
Chopped ginger To Taste
Chopped green chillies To Taste
Salt To Taste
For puree
Zucchini 1
Baby spinach leaves 1 Cup(16 tbs)
Instructions
Mix all flours, turmeric, cumin and salt into the medium sized bowl and keep aside.
In a blender, add roughly chopped zucchini, spinach, ginger, green chili and blend little water till smooth paste.
Add prepared green puree to the flour mix and prepare easy to pour batter by adding water as needed.
Now, if you have some time, allow batter to rest. Allowing batter to rest for some time gives the batter end result of pancakes.
When ready to make pancakes, heat up a non-stick pan on medium to high heat.
Pour about 1/4-1/3 cup of batter on a heated pan, spread in a circle with paddle spoon. Smear little bit of oil if desired to get better texture of pancakes.
Cook pancakes on both sides till golden brown. When done, remove from the pan and serve immediately.
If desired, prepare mini pancakes to impress your kids.