Ingredients

For the Pancakes:

• Oatmeal – 1 cup
• Milk – 5 tablespoons (you can use oat milk as a vegan alternative)
• Eggs – 2 (or 2 tablespoons of chia seeds mixed with 6 tablespoons of water for a vegan alternative)
• Vegetable fat – for frying

For the Avocado and Tomato Salsa:

• Avocado – 1, mashed
• Paprika – ¼ teaspoon
• Tomato – 1, finely chopped
• Onion – ¼, finely chopped
• Salt – ¼ teaspoon
• Black pepper – ¼ teaspoon
• Coriander (cilantro) – fresh, chopped
• Lemon juice – from ½ lemon
• Cucumber slices (optional, for serving)

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Step-by-Step Instructions

1. Prepare the Oatmeal Pancakes:

• If using chia seeds: In a small bowl, mix 2 tablespoons of chia seeds with 6 tablespoons of water. Set aside for 5-10 minutes until the mixture forms a gel-like consistency. This will serve as a vegan egg alternative.
• In a blender or food processor, pulse the oatmeal for a few seconds until it forms a coarse flour-like consistency. This will help bind the pancakes better.
• In a large mixing bowl, combine the oatmeal with 5 tablespoons of milk (or oat milk) and the 2 eggs (or the prepared chia seed mixture). Stir well until everything is fully incorporated.
• Let the mixture sit for 5 minutes to allow the oatmeal to absorb the milk and thicken.

2. Fry the Pancakes:

• Heat a little vegetable oil or fat in a non-stick frying pan over medium heat.
• Once the oil is hot, spoon small portions of the pancake batter into the pan, shaping them into round pancakes.
• Fry each pancake for 2-3 minutes on each side until golden brown and cooked through.
• Remove the pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Continue frying the remaining batter.

3. Prepare the Avocado and Tomato Salsa:

• While the pancakes are cooking, mash the avocado in a bowl with a fork until smooth. Add the ¼ teaspoon of paprika and stir.
• Finely chop the tomato and onion and add them to the mashed avocado.
• Season the mixture with ¼ teaspoon of salt, ¼ teaspoon of black pepper, and the juice from half a lemon.
• Add the chopped fresh coriander (cilantro) to the avocado mixture and stir everything until combined. Taste and adjust the seasoning if needed.

4. Assemble the Dish:

• To serve, place a few oatmeal pancakes on each plate.
• Top each pancake with a generous spoonful of the avocado and tomato salsa.
• Garnish the dish with additional fresh coriander and a squeeze of lemon juice, if desired.
• Serve with optional cucumber slices on the side for added freshness and texture.

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Cooking Tips

• Customizing the Salsa: If you prefer a spicier salsa, you can add a chopped chili pepper or a sprinkle of chili flakes to the avocado and tomato mixture for an extra kick.
• Blending the Oatmeal: Blending the oatmeal into a coarse flour helps create a smoother pancake texture, but you can also leave the oatmeal whole for a more rustic, chewy consistency.
• Resting the Pancake Batter: Letting the pancake batter sit for a few minutes allows the oatmeal to soak up the milk, which creates a thicker, more cohesive batter and results in fluffier pancakes.
• Oil Choices: Use a neutral-tasting oil like vegetable oil or sunflower oil for frying the pancakes. Coconut oil also works well if you enjoy a subtle coconut flavor.

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Storage

• Refrigeration: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a pan over low heat or in the microwave for 30 seconds.
• Freezing: You can freeze the cooked pancakes for up to 1 month. Place a sheet of parchment paper between each pancake to prevent them from sticking together. Reheat from frozen in a toaster or on a pan.
• Salsa Storage: The avocado and tomato salsa is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day, but keep in mind that the avocado may brown slightly.

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Nutritional Facts (per serving, based on 4 servings):

• Calories: 240 kcal
• Protein: 7 g
• Fat: 12 g
• Carbohydrates: 25 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.

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FAQs

1. Can I make this recipe gluten-free?

Yes! Oats are naturally gluten-free, but make sure to use certified gluten-free oats if you are sensitive to gluten or have celiac disease.

2. Can I make the pancakes vegan?

Absolutely! By using chia seeds as an egg substitute and plant-based milk, like oat or almond milk, this recipe can easily be made vegan without sacrificing flavor or texture.

3. What can I serve with these pancakes?

These savory pancakes are versatile and can be served with a variety of toppings. In addition to the avocado and tomato salsa, you can serve them with fresh cucumber slices, hummus, or even a dollop of vegan sour cream.

4. Can I add more vegetables to the salsa?

Yes! You can customize the salsa by adding diced bell peppers, corn, or even shredded lettuce for extra texture and flavor.

5. How do I keep the pancakes warm while cooking the rest?

To keep the pancakes warm, you can place the cooked pancakes on a baking sheet in a low oven (around 100°C or 200°F) while you fry the rest of the batter.

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Conclusion

These Savory Avocado and Oatmeal Pancakes with Tomato Salsa are a delicious, healthy twist on traditional pancakes. Packed with wholesome ingredients like oatmeal, avocado, and fresh tomatoes, they make a satisfying and nutritious breakfast or brunch option. The addition of chia seeds (for a vegan option) or eggs helps bind the pancakes, while the tangy avocado and tomato salsa adds freshness and flavor.

Whether you’re looking for a quick weekday meal or something to impress your brunch guests, these savory pancakes offer a versatile, nutrient-dense option that can be easily customized to suit your dietary preferences. Serve them with a side of cucumber slices or extra herbs for garnish, and enjoy a delicious, guilt-free meal!