Oats and Vegetable Pancakes recipe
For about 8 pancakes
Ingredients
- 100 g oat flakes
- 2 beaten fresh eggs
- 1 tablespoon flour
- ½ finely chopped onion or spring onion
- 1 grated carrot
- 2 handfuls of fresh or frozen peas
- 50 g grated cheese of your choice (Feta, Parmesan, Pecorino, etc.)
- A few finely chopped chives
- 5 cl water
- Salt and pepper
- Olive oil
- Spices of your choice (cumin, paprika, etc.) (optional)
Instructions
- Quickly blend oat flakes in a small blender and then pour them into a salad bowl.
- Prepare the vegetables.Peel, wash, and grate the carrot.Peel and finely slice the onion. Wash or chop the chives as well.
- In a bowl, add the flour, chopped onion, grated carrot, peas, chives, and grated cheese (and spices if desired). Mix.
- Add 5 cl of water and the beaten eggs. Season with salt and pepper, then mix and let stand for 30 minutes. This will allow the oat flakes to swell.
- Heat a skillet with a drizzle of olive oil.Using a tablespoon, spread the batter to form patties about 6 to 8 centimeters in size.Bake for 5 minutes over high heat until a crust forms, then carefully flip the patties.Continue cooking over low heat for 10 minutes. Turn again and cook for another 5 minutes.
Notes
Feel free to use two pans to cook your 8 patties simultaneously.
If you're using vegetables that release moisture, like zucchini, you won't need to add water to the mixture.
If you're using vegetables that release moisture, like zucchini, you won't need to add water to the mixture.