Simple, tasty, and healthy for the whole family! This oat pancake is perfect for a clean‑eating style breakfast for both kids and adults. It’s super easy to make and is pretty much a crowd‑pleaser. Today you can fill it with cheese and veggies, and tomorrow try it with smoked salmon, banana, or nuts.
Nutrition & Calories
Per 100 g:
- Protein: 9 g (32%)
- Fat: 10 g (36%)
- Carbs: 9 g (32%)
- Calories: 153 kcal
Glycemic index (GI): 22 / 78 / 0
Ingredients
- 3 tbsp rolled oats
- 30 ml milk (about 2 tbsp)
- 2 eggs
- Salt, to taste
- 30 g mozzarella (or any cheese you like), shredded or chopped
- 1/2 cucumber, sliced
- 50 g cress or iceberg lettuce, chopped
- 1/2 tbsp vegetable oil (neutral oil for frying)
Step 1. Getting everything ready
Grab all your ingredients. You can use any kind of milk you like. It’s better to use regular rolled oats, not instant.
Step 2. Prepping the eggs
Take a medium mixing bowl. Crack in the eggs and lightly beat them with a whisk, then add salt to taste. Before using the eggs, rinse the shells in warm water with a little baking soda to remove any bacteria from the surface.
Step 3. Mixing in the oats
Add the oats to the eggs and whisk everything together.
Step 4. Adding the milk
Pour in the milk and mix again until smooth. Let the batter sit for about 20 minutes so the oats can absorb the liquid and soften.
Step 5. Making the filling
You can use pretty much whatever you have on hand for the filling. Since this is a light, healthy oat pancake, we’ll go with veggies and mozzarella. Rinse the iceberg (or any lettuce you’re using), pat it dry, and chop it.
Step 6. Prepping the cheese
Cut the mozzarella into medium pieces. You can use any cheese you like or whatever you have in the fridge.
Step 7. Prepping the cucumber
Rinse the cucumber under running water, pat it dry, and trim off both ends. Slice it into thin strips or any shape that’s convenient.
Step 8. Combining the filling
Put all the filling ingredients into a roomy bowl, add a little salt to taste, and toss so everything is evenly mixed.
Step 9. Cooking the oat pancake
Heat a skillet over high heat, then lightly grease it with oil. Turn the heat down to medium and pour in the egg–oat mixture, spreading it out into an even layer. When the bottom sets and the top is no longer liquid and starts to bubble a bit, flip it with a spatula. (That’s how you know it’s ready to turn.)
Step 10. Adding the filling in the pan
Cook the other side until done. You can put the filling right onto one half of the pancake while it’s still in the pan, then fold the other half over the top with a spatula and slide it onto a plate. This way the filling gets hotter and the flavor is more intense.
Step 11. Or adding the filling on the plate
I like doing it a little differently. I slide the oat pancake onto a plate first, then put the filling on one half. Try to spread the filling out evenly, but don’t go too close to the edges so it doesn’t fall out when you fold it.
Step 12. Folding it nicely
Fold the empty half of the pancake over the filling. You’ll end up with a neat half‑moon or little “envelope,” depending on how you fold it.
Step 13. Serving and storage
Your oat pancake is ready! Serve it warm, either whole or sliced in half, which is especially handy if you’re making breakfast for kids.
You can store the plain oat pancake (without the fresh veggie filling) in a closed container in the fridge for up to 2 days. The filled version with cucumber and lettuce is best eaten right away — the cucumber will release liquid in the fridge and the pancake will get soggy. Enjoy!
How do I keep the oat pancake from falling apart?
To make sure it holds together and stays flexible, let the batter rest for 15–20 minutes after mixing. The oats need time to soak up the liquid and bind everything. Also, cook it in a well‑heated pan over medium heat and don’t try to flip it too early — wait until the surface is no longer wet and is covered with little bubbles.
Do I have to grind the oats?
Not at all. You can use whole rolled oats — they give a nice texture and make the pancake more filling.
If you like a more tender, uniform texture, pulse the oats in a blender just a bit so they break into smaller pieces, but don’t turn them into flour. If you want the softest, crepe‑like version, then grind the oats into flour. Play around with it and pick the version you like best.