Delicious Oatmeal and Egg Cheese Pancake
Description
This savory oatmeal and egg cheese pancake is a nutritious, protein-packed breakfast or snack. It’s crispy on the outside, soft on the inside, and full of flavor from the herbs and cheese. Perfect for a quick, healthy meal!
Ingredients
- 1 cup oats (rolled or quick oats)
- 2 eggs
- 3 tablespoons yogurt (plain or Greek yogurt)
- Salt to taste
- ½ teaspoon red pepper flakes (optional for spice)
- ½ teaspoon Italian herbs (oregano, basil, thyme mix)
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon avocado oil (or olive oil for cooking)
Instructions
- Prepare the batter:
- In a bowl, mix oats, eggs, and yogurt. Stir well to combine.
- Add salt, red pepper flakes, Italian herbs, and shredded cheese. Mix until everything is evenly distributed.
- Fold in the chopped parsley for added freshness.
- Cook the pancake:
- Heat a non-stick pan over medium heat and add avocado oil.
- Pour the batter into the pan, spreading it evenly like a thick pancake.
- Cook for about 3-4 minutes on one side until golden brown and firm enough to flip.
- Flip & finish cooking:
- Carefully flip the pancake and cook for another 3-4 minutes until both sides are crispy and golden.
- If needed, press gently with a spatula to ensure even cooking.
- Serve and enjoy:
- Cut into slices and serve warm.
- Enjoy it plain or with a dip like Greek yogurt, sour cream, or a spicy mayo sauce.
Notes & Tips
✔ Use quick oats for a smoother texture or rolled oats for a bit more bite.
✔ For extra crispiness, cook on low heat for a little longer to get a golden crust.
✔ Add veggies like grated zucchini, carrots, or spinach for extra nutrition.
✔ Cheese variation: Swap mozzarella for cheddar, feta, or Parmesan for different flavors.
✔ For a gluten-free version, make sure the oats are labeled gluten-free.
✔ Make ahead: You can prepare the batter and store it in the fridge for up to 24 hours before cooking.
Servings & Nutritional Info
- Servings: 2-3 (Makes one large pancake or multiple small ones)
- Calories per serving: ~280 kcal
- Protein: ~18g
- Carbs: ~22g
- Fats: ~14g
- Fiber: ~3g
Benefits of Oatmeal and Egg Cheese Pancake
✔ High in protein (eggs + cheese) for muscle health
✔ Oats provide fiber to aid digestion and heart health
✔ No refined flour – a healthier alternative to regular pancakes
✔ Rich in calcium from cheese for bone health
✔ Quick & easy – ready in under 15 minutes!
Q/A Section
1. Can I make this pancake vegan?
Yes! Replace eggs with a flaxseed egg (1 tbsp flaxseed + 3 tbsp water) and use dairy-free yogurt and cheese.
2. Can I bake this instead of frying?
Yes! Preheat oven to 375°F (190°C), spread the batter on a parchment-lined tray, and bake for 15-18 minutes until golden.
3. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven at 350°F (175°C) for 5 minutes.
4. What can I serve with this?
It pairs well with avocado slices, a fresh salad, or a yogurt-based dip.
5. Can I freeze it?
Yes! Freeze cooked pancakes for up to 2 months. Reheat directly in a pan or oven.
Would you like any modifications or additional details? 😊