These savory oatmeal and cabbage pancakes are a hearty, nutritious meal that combines the goodness of oats with the crunch of cabbage and the creaminess of cheese. Perfect for breakfast, lunch, or a light dinner, this recipe is both filling and flavorful. The pancakes are easy to make, healthy, and can be enjoyed as a standalone dish or with your favorite dipping sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3-4 pancakes
Ingredients:
100g (1 cup) oatmeal
2 eggs (large)
Salt, to taste
Black pepper, to taste
150 ml (⅔ cup) milk
300g (2 cups) cabbage, finely shredded
5g (1 teaspoon) baking powder
100g (1 cup) cheese, grated
Olive oil, for cooking
Directions:
In a large bowl, mix the oatmeal with milk and let it sit for 5-10 minutes to soften.
In a separate bowl, whisk the eggs and add them to the oatmeal mixture.
Add the finely shredded cabbage, baking powder, grated cheese, salt, and black pepper to the mixture. Stir until well combined.
Heat olive oil in a non-stick skillet over medium heat.
Spoon portions of the batter into the skillet, forming small pancakes.
Cook each pancake for 4-5 minutes on each side, until golden brown and cooked through.
Serve warm with a side salad or a dipping sauce of your choice.
Serving Suggestions:
Serve with a tangy yogurt dip or sour cream.
Pair with a fresh cucumber or tomato salad for a refreshing contrast.
Cooking Tips:
Finely shred the cabbage for a smoother texture and easier cooking.
For a crispier pancake, cook over medium-high heat and press the pancakes down slightly while cooking.
Add herbs like dill or parsley for extra flavor.
Nutritional Benefits:
Oats provide dietary fiber that supports heart health and digestion.
Eggs and cheese are great sources of protein, helping to keep you full and energized.
Cabbage is rich in vitamins K and C, adding a boost of antioxidants to this dish.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use certified gluten-free oats to make this dish gluten-free.
Low-Carb Option: Replace the oatmeal with almond flour to reduce the carbohydrate content.
Nutritional Facts (Per Serving, 1 pancake):
Calories: 260
Protein: 13g
Carbs: 22g
Fats: 12g
Fiber: 4g
Storage:
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