1 Cup Oatmeal! Better Than Pizza: The Savory Pancake That Changed My Mornings
Savory, cheesy, and loaded with flavor, these oatmeal egg pancakes are a game-changer for breakfast or brunch. Made with pantry staples like oatmeal, eggs, and milk, they come together quickly and taste like your favorite comfort food—with a healthier twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4–6 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy Comfort Food
Ingredients
Scale
- 1 cup oatmeal
- 2 eggs
- 1 cup milk
- Green onions, chopped (as desired)
- Mozzarella cheese, shredded (as desired)
- Salt, to taste
- Chili flakes, to taste
- Dry Provençal herbs, to taste
- Oil for frying
- Sesame seeds, for garnish (optional)
Instructions
- In a mixing bowl, combine the oatmeal and milk. Let it sit for 5–10 minutes to allow the oats to soften and absorb the liquid.
- Add the eggs to the mixture and whisk until you have a smooth, thick batter.
- Stir in the chopped green onions, shredded mozzarella, salt, chili flakes, and Provençal herbs. Mix well to distribute the flavors evenly.
- Heat a non-stick skillet or pan over medium heat. Add a drizzle of oil.
- Pour a scoop of the batter onto the pan and gently spread it out into a round pancake shape.
- Cook for 2–3 minutes on each side, or until golden brown and fully cooked through.
- Transfer to a plate, garnish with sesame seeds and a sprinkle of extra herbs or green onions if desired.
- Serve hot with your favorite dipping sauce or enjoy on its own!
Notes
- You can use quick oats or rolled oats. If using steel-cut oats, pre-cook them before using.
- Mozzarella adds a creamy, stretchy texture, but feel free to swap with cheddar or feta for a different flavor profile.
- These pancakes are great on their own or paired with Greek yogurt, avocado, or a spicy chutney.
- If you like it spicier, add a dash of hot sauce into the batter or serve on the side.
- For a gluten-free version, ensure your oats are certified gluten-free.