Gluten Free Multigrain Cheese Stuffed Savoury Pancake 

Gluten free multigrain pancake with cheese.

A very nutritious, gluten free and yummy breakfast. Great for kids tiffin to. These pancakes are made of oats, ragi or finger millet, joear or sorghum millet, soya and bajra or pearl millet.

Multigrain foods will be high in complex carbohydrates and protein. Complex carbs are great for energy production, and this can help with exercise and losing weight. They break down slower so they can provide energy over a longer period of time. The levels of protein will aid the body in tissue repair and production of antibodies that will help fight sickness or infection.
In addition, they will contain nutrients, fiber and essential minerals like magnesium, copper and iron. Multigrains that contain whole grains will be filled with essential fatty acids, B-vitamins, starch and fiber. Magnesium will help build strong bones and teeth. It will also help with metabolism. Fiber is great in helping the body stay regular and maintaining a healthy colon.



Sending this post to 117th #Foodiemonday bloghop #Pancake theme.



If you are making it for kids decrease the amount of chilli. Or you can make it more spicy by adding little more spices and chilli. You can use spices or herbs according to your taste.

Oats – 1/2 cup

Ragi flour –  1/4 cup

Joar flour – 1/4 cup

Soya flour – 1/4 cup

Bajra flour  – 1/4 cup

Egg – 2

Onion – 1 large, finely chopped

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Grated ginger – 1/2 teaspoon

Mint – leaves of 2-3 strings, roughly torn

Salt – 1 & 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Garlic powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Cumin powder – 1 teaspoon

Tomato – 1

Milk – 1 cup

Cheese slice as require

Oil or butter for shallow frying


Grind the oats.
Chop the tomato into small pieces, remove the seeds. You can use the seeds in Curries.
Beat the eggs. Add milk and whisk well.
In a bowl mix ground oats, ragi or finger millet flour, jowar or sorghum flour, soya flour, bajra or pearl millet flour, salt, cumin powder, garlic powder, black pepper powder and baking powder. You can add more garlic powder if you like.

Add egg and milk mixture  in it. Mix well and make a smooth batter.

Add chopped tomato, chopped onion, green chilli, grated ginger, chopped cilantro and torn mint leaves. Mix well. Cover and keep aside for 15 minutes.

Brush oil or butter in a pan or griddle.

Pour a ladle full of batter. Spread little with a spoon. You can make big size pancakes by adding more batter.

I have made small sized pancakes.

When the bubble appears on the surface turn the pancake upside down. Make it brown from both sides.

Make all the pancakes.

Cut the cheese slices with a round cookie cutter or a bowl.

Place the cheese on a pancake and cover it with another pancake. Arrange all the pancakes like this.

Serve hot with any sauce in breakfast.

Notes –

1. Use spices according to your taste. You can use Italian herbs instead of cumin etc.
2. Adjust the chilli and pepper according to your taste.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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