Description
This light, nutritious, and satisfying breakfast combines hearty oatmeal pancakes with creamy, flavorful guacamole. Packed with fiber, protein, and healthy fats, this meal is perfect for a balanced start to your day. Quick to make and naturally gluten-free, it’s a delicious breakfast option you can enjoy every day!
Ingredients
Scale
For the Pancakes:
- 40g oatmeal
- 1 egg
- Sunflower oil (for frying)
For the Guacamole:
- 1 avocado
- Salt (to taste)
- Black pepper (to taste)
- Juice of ½ lemon
- 5 cherry tomatoes (chopped)
Instructions
- Prepare the Pancake Batter – Blend or mix the oatmeal and egg until a smooth batter forms. Let it sit for 5 minutes to thicken.
- Cook the Pancakes – Heat a pan with a little sunflower oil. Pour the batter into small pancakes and cook for 2-3 minutes per side until golden brown. Set aside.
- Make the Guacamole – Mash the avocado in a bowl, then mix in salt, black pepper, lemon juice, and chopped cherry tomatoes. Stir until well combined.
- Assemble and Serve – Spread the guacamole over the pancakes or serve it on the side for dipping. Enjoy immediately!
Notes
- For a gluten-free option, use certified gluten-free oats.
- To add extra flavor, sprinkle chili flakes or garlic powder into the guacamole.
- For a sweeter version, swap guacamole for Greek yogurt and honey.
- Make ahead – Store extra pancakes in the fridge for up to 2 days and reheat in a pan or toaster.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: Healthy