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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 cup oatmeal (90 g)
- 2 eggs
- 5 tablespoons yogurt (75 g)
- 50 g mozzarella, shredded (about 1/2 cup)
- Chives, finely chopped (2 tablespoons or to taste)
- 1 cup spinach, chopped (about 30 g)
- Salt, to taste
- Dry garlic powder, to taste
- Avocado oil, for cooking
Directions
- Prepare the Batter:
- In a mixing bowl, combine the oatmeal, yogurt, and eggs. Mix well until smooth.
- Add the chopped spinach, shredded mozzarella, chives, salt, and dry garlic. Stir until all the ingredients are evenly combined.
- Heat the Pan:
- Heat a non-stick skillet over medium heat. Add a small amount of avocado oil to coat the surface.
- Cook the Pancakes:
- Scoop about 1/4 cup of the batter for each pancake into the skillet, spreading it slightly with the back of a spoon.
- Cook for 2-3 minutes on one side until golden brown. Flip and cook for another 2 minutes on the other side. Repeat with the remaining batter, adding more oil as needed.
- Serve:
- Serve the pancakes hot, topped with additional yogurt, a sprinkle of chives, or a dollop of sour cream if desired.
Serving Suggestions
- Pair with a side of mixed greens or a simple salad.
- Top with poached or fried eggs for a heartier meal.
- Serve with a drizzle of hot sauce or a side of salsa for a spicy kick.
- Enjoy with a side of fresh fruit for a balanced breakfast.
Cooking Tips
- For a smoother batter, grind the oatmeal into a finer texture before mixing.
- Adjust the consistency of the batter by adding a little more yogurt if it’s too thick.
- Experiment with other herbs like parsley or dill for added flavor.
Nutritional Benefits
- Oatmeal provides fiber and sustained energy.
- Spinach is rich in vitamins A, C, and K, as well as iron and antioxidants.
- Eggs and mozzarella contribute high-quality protein.
Dietary Information
- Suitable for vegetarians.
- Gluten-free if certified gluten-free oatmeal is used.
Nutritional Facts (Per Serving Approx.):
- Calories: 180
- Protein: 10 g
- Fat: 9 g
- Carbohydrates: 12 g
- Fiber: 2 g
Storage
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
- Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen in a skillet or oven.
Why You’ll Love This Recipe
- Quick and easy to prepare for busy mornings.
- Packed with nutrients and flavors.
- Versatile and customizable with your favorite herbs and veggies.
- A satisfying way to start your day or enjoy a light meal.
Conclusion
Savory Oatmeal and Spinach Pancakes are a delightful twist on traditional breakfast fare. They’re not only healthy but also incredibly flavorful and easy to make. Whether you’re looking for a quick breakfast, brunch, or snack, these pancakes are sure to become a favorite in your recipe collection.
Frequently Asked Questions
- Can I use frozen spinach? Yes, thaw and squeeze out excess moisture before using.
- What can I use instead of avocado oil? Olive oil or coconut oil works well.
- Can I replace yogurt with another ingredient? Try sour cream or plant-based yogurt for a similar texture.
- How do I make the pancakes fluffier? Add 1/4 teaspoon of baking powder to the batter.
- Can I add other vegetables? Yes, grated zucchini or finely chopped bell peppers work well.
- Is this recipe kid-friendly? Absolutely! You can omit the garlic if preferred.
- Can I make these vegan? Substitute eggs with flaxseed eggs and use plant-based cheese and yogurt.
- What pairs well as a topping? Avocado slices, Greek yogurt, or salsa are great choices.
- How do I store leftovers? Refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
- Can I meal prep these pancakes? Yes, make a batch ahead of time and store them in the freezer for quick reheating.