Savoury Oat Pancakes
Savoury oat pancakes made with oats, eggs, mozzarella and fresh herbs. Perfect for breakfast, brunch or supper.
Preparation Time:
10 minutes
Cooking Time:
10-12 minutes
Serves:
1-2
These hearty oat pancakes are a wholesome twist on a classic, combining rolled oats, eggs and milk into a light, golden batter. Flavoured with mozzarella, olive oil, fresh parsley and a hint of spice, they make a perfect base for a satisfying meal.
Serve them with sautéed mushrooms, caramelised onions or a fresh tomato salad and finish with a spoonful of Greek yoghurt or a drizzle of pesto.
Ideal for breakfast, brunch or even a light supper, these pancakes are simple, nourishing and full of flavour.
Equipment
- Large frying pan or air fryer
- Sealed container
- Fork
- Spatula
Ingredients
- 1 cup rolled oats
- 2 large eggs
- 1 cup of cow's milk (soya or oat milks are fine too)
- A small pinch of salt
- A dash of freshly ground black pepper
- 1 tbsp olive oil
- 30 g (1 oz) mozzarella cheese
- A sprinkle of crushed red pepper flakes
- A few sprigs of fresh parsley
Preparation
- Add the oats to a bowl
- Add the milk
- Mix well with a fork
- Add the eggs, olive oil and cheese
- Add the salt and black pepper, red pepper flakes and parsley
- Mix well with a fork
- Leave for at least 5 minutes or overnight
Cooking Instructions
Using a Frying Pan
- Bring the pan to a medium heat
- Add the pancake mixture to the pan and spread evenly
- Fry in the pan for about 5 minutes until solid enough to turn
- Turn the pancake to cook the other side for about 5 minutes until brown.
Using an Air Fryer
- Pour the pancake mixture into the air fryer pan and spread evenly
- Air fry at 180° for 10-12 minutes
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