This savory oatmeal pancake recipe is a perfect way to transform simple ingredients into a wholesome and satisfying meal. With the creamy texture of oatmeal combined with the richness of cheese and the freshness of green onion, it’s a delicious twist on traditional pancakes. Ideal for breakfast, lunch, or a light dinner, these pancakes are easy to make and packed with protein and fiber. Whether you’re looking for a quick, nourishing meal or a tasty snack, this recipe will become a go-to favorite!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2-3 pancakes
Ingredients:
- 1 cup (90g) instant oatmeal
- 2 eggs (large)
- 1 glass (240 ml) warm milk
- 100g cheese (grated, about 1 cup)
- 1-2 green onions (chopped, about 2 tablespoons)
- Salt, to taste
- Black pepper, to taste
- Olive oil, for cooking
Directions:
- In a large bowl, mix the instant oatmeal with warm milk and let it sit for 5 minutes to soften.
- Beat the eggs and add them to the oatmeal mixture.
- Stir in the grated cheese and chopped green onion, then season with salt and black pepper.
- Heat olive oil in a skillet over medium heat.
- Pour portions of the batter into the skillet to form small pancakes.
- Cook each pancake for 3-4 minutes per side, until golden brown and cooked through.
- Serve warm and enjoy!
Serving Suggestions:
- Pair with a side salad or roasted vegetables for a complete meal.
- Top with a dollop of sour cream, yogurt, or guacamole for added flavor.
Cooking Tips:
- For extra flavor, add herbs like parsley or thyme to the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Adjust the thickness of the batter by adding more milk if it’s too thick or more oats if too runny.
Nutritional Benefits:
- Oats are a great source of fiber, supporting digestion and heart health.
- Eggs provide high-quality protein, while cheese adds calcium and healthy fats.
- This dish is balanced with carbohydrates, protein, and fats, making it a nutritious meal.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free Option: Use gluten-free oats to make this dish suitable for gluten-sensitive individuals.
- Low-Carb: The dish is relatively low in carbohydrates compared to traditional flour-based pancakes.
Nutritional Facts (Per Serving, 1 pancake):
- Calories: 230
- Protein: 12g
- Carbs: 18g
- Fats: 12g
- Fiber: 3g
Storage:
- Store 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 a versatile meal that can be enjoyed any time of day.
- Quick and easy to make with minimal ingredients.
- Packed with nutrition and flavor, perfect for a healthy meal.
- Great for meal prep or as a portable snack on the go.
Conclusion:
These savory oatmeal pancakes are not only delicious but also incredibly nutritious. Whether you’re in need of a quick breakfast, a light lunch, or an easy dinner, this recipe has got you covered. The combination of soft oatmeal, melted cheese, and fresh green onion makes for a satisfying bite every time. Try it out for yourself and enjoy a wholesome, homemade meal that’s sure to become a family favorite!
Frequently Asked Questions:
- Can I use rolled oats instead of instant oats?
Yes, you can, but soak the rolled oats in warm milk for 10-15 minutes to soften them before mixing. - What type of cheese works best?
Cheddar, mozzarella, or any meltable cheese works well, but feel free to use your favorite. - Can I make this recipe dairy-free?
Yes, simply use plant-based milk and vegan cheese as substitutes. - Can I freeze these pancakes?
Yes, these pancakes can be frozen for up to 1 month. Reheat in a skillet or toaster oven. - Can I add vegetables to the batter?
Absolutely! Grated zucchini, spinach, or bell peppers would make great additions. - How do I keep the pancakes from falling apart?
Ensure the batter is not too runny by adjusting with more oats if needed, and cook over medium heat to ensure they set properly. - Can I use almond milk instead of regular milk?
Yes, almond or any plant-based milk works fine in this recipe. - Are these pancakes suitable for meal prep?
Yes, you can make a batch and store them in the fridge for a quick and nutritious meal throughout the week. - Can I use oat flour instead of whole oats?
Yes, you can replace instant oats with oat flour for a smoother texture. - Can I make this recipe without eggs?
You can use flaxseed meal or chia seeds mixed with water as an egg substitute for a vegan version.