( 10 Votes ) 
Zucchini Broken Wheat Oatmeal Pancakes


The Zucchini Broken Wheat Oatmeal Pancake recipe is quick and simple and can be made in a jiffy for breakfast, snack, lunchbox or even dinner. We are all pressed for time and ideas when children are returning back from school. It does get very easy when we serve them an instant ready made off the shelf biscuit or a multigrain snack bar. With a little effort and preparation we can get to making quick and healthy snacks for children right at your home. After school is the time the children are super hungry and will eat anything tasty and healthy you offer them. Go ahead and try these pancakes, add or omit the eggs and they will not change the taste. 

Makes 6 to 8 - 3 inch pancakes

  • 1 cup grated zucchini, packed
  • 2 tablespoons finnely chopped onion
  • 2 green chillies finely chopped
  • 1 cup fine broken wheat (looks a little coarser than semolina, but light brown- called as bansi rawa sometimes in indian stores)
  • 1/2 cup oat flour
  • 1 cup yogurt
  • 2 teaspoons baking powder
  • salt to taste
  • Unsalted butter and vegetable oil


  • Combine the broken wheat, oat flour, yogurt and salt in a bowl along with 2 cups of water. Cover and allow it to soak and rest for 30 minutes.

  • Stir in the zucchini, green chillies, onions and baking powder into the above wheat mixture until well combined.

  • Heat a 8 inch pan over medium heat and melt 1/2 tablespoon butter or 1/2 tablespoon oil in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop one heaping soup spoon of batter into the pan.

  • Cook the pancake about 2 minutes on each side, until browned and cooked. Continue with remaining pancakes. 

  • Serve the Zucchini Broken Wheat Oatmeal Pancakes along with Schezwan sauce or even Tabasco Sauce for dinner, breakfast or for your parties.

  • Alternatives, you could make tiny 1 inch appetizers with this batter and serve it as a starter for your next party. These remain soft and warm well in the oven even after they are cooked without getting brittle. If you happen to warm in the oven, just make sure to cover with alumnimum foil so they dont dry out.