These savory oatmeal and cabbage pancakes are a hearty, nutritious meal that combines the goodness of oats with the crunch of cabbage and the creaminess of cheese. Perfect for breakfast, lunch, or a light dinner, this recipe is both filling and flavorful. The pancakes are easy to make, healthy, and can be enjoyed as a standalone dish or with your favorite dipping sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3-4 pancakes
Ingredients:
- 100g (1 cup) oatmeal
- 2 eggs (large)
- Salt, to taste
- Black pepper, to taste
- 150 ml (⅔ cup) milk
- 300g (2 cups) cabbage, finely shredded
- 5g (1 teaspoon) baking powder
- 100g (1 cup) cheese, grated
- Olive oil, for cooking
Directions:
- In a large bowl, mix the oatmeal with milk and let it sit for 5-10 minutes to soften.
- In a separate bowl, whisk the eggs and add them to the oatmeal mixture.
- Add the finely shredded cabbage, baking powder, grated cheese, salt, and black pepper to the mixture. Stir until well combined.
- Heat olive oil in a non-stick skillet over medium heat.
- Spoon portions of the batter into the skillet, forming small pancakes.
- Cook each pancake for 4-5 minutes on each side, until golden brown and cooked through.
- Serve warm with a side salad or a dipping sauce of your choice.
Serving Suggestions:
- Serve with a tangy yogurt dip or sour cream.
- Pair with a fresh cucumber or tomato salad for a refreshing contrast.
Cooking Tips:
- Finely shred the cabbage for a smoother texture and easier cooking.
- For a crispier pancake, cook over medium-high heat and press the pancakes down slightly while cooking.
- Add herbs like dill or parsley for extra flavor.
Nutritional Benefits:
- Oats provide dietary fiber that supports heart health and digestion.
- Eggs and cheese are great sources of protein, helping to keep you full and energized.
- Cabbage is rich in vitamins K and C, adding a boost of antioxidants to this dish.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Use certified gluten-free oats to make this dish gluten-free.
- Low-Carb Option: Replace the oatmeal with almond flour to reduce the carbohydrate content.
Nutritional Facts (Per Serving, 1 pancake):
- Calories: 260
- Protein: 13g
- Carbs: 22g
- Fats: 12g
- Fiber: 4g
Storage:
- Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave before serving.
Why You’ll Love This Recipe:
- It’s an easy-to-make, one-bowl dish that’s ready in under 40 minutes.
- Packed with veggies, protein, and fiber, it’s a healthy and satisfying meal.
- The combination of cheese and cabbage creates a deliciously creamy yet crunchy texture.
- Perfect for meal prep or to enjoy fresh out of the pan.
Conclusion:
These savory oatmeal and cabbage pancakes are a wholesome, flavorful meal that you can enjoy any time of the day. The oats provide a heart-healthy base, while the cabbage adds a satisfying crunch. Combined with the richness of cheese and the fluffy texture from the eggs, these pancakes will become a family favorite. Plus, they’re incredibly versatile, making them a great option for any meal.
Frequently Asked Questions:
- Can I use rolled oats instead of oatmeal?
Yes, but soak them in milk for 10-15 minutes to soften before mixing. - What type of cheese works best?
Cheddar, mozzarella, or gouda work well, but you can use your preferred cheese. - Can I make these pancakes dairy-free?
Yes, use plant-based milk and dairy-free cheese to make it dairy-free. - Can I freeze these pancakes?
Yes, you can freeze the pancakes for up to 1 month. Reheat in a skillet or oven for best results. - Can I add other vegetables?
Absolutely! Grated carrots, zucchini, or bell peppers can be added for extra flavor and nutrition. - Can I make this recipe without eggs?
You can use a flaxseed egg (1 tablespoon ground flax mixed with 3 tablespoons water) as a substitute. - How do I keep the pancakes from falling apart?
Make sure the mixture isn’t too wet and cook them slowly over medium heat to let them set. - Can I bake these pancakes instead of frying?
Yes, you can bake them at 180°C (350°F) for 15-20 minutes, flipping halfway through. - How do I make the pancakes crispier?
Cook them over medium-high heat with a little extra oil for a crispier texture. - Can I use almond milk instead of regular milk?
Yes, almond milk or any other plant-based milk can be used in place of dairy mi