Description
Discover how to make savory oatmeal pancakes—wholesome, customizable, and perfect for breakfast, lunch, or dinner.
Ingredients
1 cup rolled oats (gluten-free if needed)
1/2 cup plain yogurt or buttermilk (or plant-based alternative)
1/4 cup water or milk
1 large egg (or flax egg for vegan option)
1/4 tsp baking soda
Salt and pepper to taste
1 tbsp chopped fresh herbs (e.g., parsley, chives, cilantro)
Optional add-ins: shredded cheese, grated carrots or zucchini, spinach, diced onion
Instructions
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Blend oats into a flour (optional for smoother texture).
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In a bowl, mix oats, yogurt, water or milk, and egg until combined.
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Add baking soda, salt, pepper, and herbs or veggies.
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Let batter rest for 10 minutes so oats can absorb liquid.
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Heat a non-stick skillet over medium heat and lightly oil it.
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Pour about 1/4 cup of batter per pancake into the skillet.
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Cook 3–4 minutes per side or until golden brown and cooked through.
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Serve warm with desired toppings.
Notes
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Letting the batter rest makes the texture softer and pancakes easier to flip.
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Use fresh herbs for a burst of flavor.
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Add cheese or chopped cooked bacon for richness.
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Make mini pancakes for a fun appetizer or snack.
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Store leftovers in the fridge or freezer and reheat in a skillet or toaster.
- Prep Time: 10minutes
- Cook Time: 15minutes