Oats and Vegetable Pancakes recipe
Today, I’m sharing with you a recipe I love and make very regularly at home: vegetable oatcakes. They’re typically the kind of simple, quick-to-prepare, delicious, and nutritious dish that everyone loves, young and old alike, and they’re vegetarian too!
What I love about these oatcakes is their ultra-convenient side: they require few ingredients and are suitable for all tastes. They also reheat very well (in the oven or in a pan, the choice is yours), slip easily into a lunch box, and can also be enjoyed cold… In short, they’re the kind of recipe that’s always practical and adaptable to any situation.
Oats and Vegetable Pancakes recipe
You can of course customize the recipe to your taste. As for spices, feel free to add curry, cumin, paprika, or even a little chili if you like it a little hot. As for vegetables, I’ll leave it up to you: zucchini, spinach, grated carrots, leeks… depending on the season and what you have on hand.
It’s a complete dish in itself, rich in fiber and protein (thanks to the oatmeal!) and vegetarian! You can serve them with a green salad and a light sauce, or simply plain. Personally, I like them crispy, golden, almost toasted… A real treat!
Finally, you can prepare them individually, like small crepes, or cook them all in one large crepe to be sliced. Either way, it’s simple, delicious, and effective.
ingredients you do need to make these pancakes:
- Oat flakes
- Freshly beaten eggs
- Flour
- One finely chopped onion or spring onion
- One grated carrot
- A few handfuls of fresh or frozen green peas, depending on the season
- Grated cheese of your choice: Feta, Parmesan, Pecorino, Mozzarella, etc.
- A few finely chopped chives
- Water
- Salt and pepper
- Olive oil
- Spices of your choice (cumin, paprika, curry, etc.), if desired
What sauce should you serve these vegetable and oat pancakes with?
Oats and Vegetable Pancakes recipe
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
If you’re using vegetables that release moisture, like zucchini, you won’t need to add water to the mixture.
