The Story Behind the Dish
In the world of breakfast innovations, some recipes break free from tradition and create something truly extraordinary. These Savory Oatmeal Pancakes are a culinary adventure that transforms humble oats into a crispy, flavorful morning delight. Born from the desire to make healthy eating exciting and delicious, this recipe proves that nutritious food can be both satisfying and incredibly tasty.
Ingredients
- Rolled Oats: 1 cup (90 grams / 3.2 oz)
- Onion: 1 small, finely chopped (about 50 grams / 1.8 oz)
- Eggs: 2 large
- Yogurt: 2 tablespoons (30 ml / 1 fl oz)
- Salt: 1 teaspoon (6 grams)
- Fresh Thyme: To taste (about 1 teaspoon dried or 1 tablespoon fresh)
- Water: 100 ml (3.4 fl oz), divided
- Cooking Oil: For frying (about 2-3 tablespoons)
- Mozzarella Cheese (Optional): 50 grams (1.8 oz), grated
Step-by-Step Cooking Instructions
- Prepare the Base
- In a large mixing bowl, combine rolled oats
- Finely chop the small onion
- Add chopped onion to the oats
- Sprinkle salt and thyme over the mixture
- Create the Wet Mixture
- In a separate bowl, crack two eggs
- Add yogurt
- Pour in 50 ml of water
- Whisk until well combined
- Optional: Add grated mozzarella cheese to the wet mixture
- Combine Ingredients
- Pour wet ingredients into oat mixture
- Stir thoroughly
- Add remaining 50 ml of water
- Mix until you achieve a thick, slightly runny batter
- Let sit for 5-10 minutes to allow oats to absorb liquid
- Prepare for Cooking
- Heat a non-stick skillet or griddle
- Add a thin layer of cooking oil
- Ensure medium-low heat for even cooking
- Cook the Pancakes
- Using a ladle, pour batter to form pancakes
- Cook for 3-4 minutes on first side
- Look for edges becoming golden and slightly crispy
- Flip carefully
- Cook for additional 2-3 minutes on other side
- Aim for a golden-brown, crispy exterior
- Serve and Enjoy
- Transfer cooked pancakes to a serving plate
- Optional: Garnish with fresh thyme
- Serve hot with additional yogurt or a side salad
Nutritional Information
- Servings: 4-6 pancakes
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Nutritional Values (per pancake):
- Calories: 120-150
- Protein: 5-6g
- Carbohydrates: 15-18g
- Fat: 5-7g
- Fiber: 2-3g
- Calcium: 4% Daily Value
- Iron: 6% Daily Value
Cooking Tips and Tricks
- Use rolled oats, not instant oatmeal
- Let batter rest to improve texture
- Control heat to prevent burning
- Use a non-stick pan for easy flipping
- Don’t overcrowd the pan
- Pat onions dry to prevent excess moisture
Variations and Substitutions
- Vegan Option: Replace eggs with flax eggs
- Dairy-Free: Use plant-based yogurt
- Herb Variations: Try rosemary or oregano
- Cheese Alternatives: Use nutritional yeast or vegan cheese
- Protein Boost: Add hemp seeds or nutritional yeast
Frequently Asked Questions
Q1: Can I make the batter in advance? A: Yes, prepare batter and refrigerate for up to 24 hours.
Q2: How do I store leftovers? A: Refrigerate in an airtight container for 2-3 days. Reheat in a skillet.
Q3: Can I freeze these pancakes? A: Yes, layer with parchment paper and freeze for up to 1 month.
Q4: My pancakes are falling apart. Why? A: Ensure proper liquid-to-oat ratio and let batter rest.
Q5: Are these pancakes gluten-free? A: Use certified gluten-free oats to make them gluten-free.
Storage and Make-Ahead Tips
- Cool completely before storing
- Refrigerate in sealed container
- Best consumed within 2-3 days
- Reheat in skillet to restore crispiness
- Can be partially prepared night before
Discover the perfect balance of nutrition and flavor with these Savory Oatmeal Pancakes – a breakfast revolution!
