Savory Oatmeal and Cabbage Pancakes
Ingredients:
- 100g (1 cup) oatmeal
- 2 eggs (large)
- Salt, to taste
- Black pepper, to taste
- 150 ml (⅔ cup) milk
- 300g (2 cups) cabbage, finely shredded
- 5g (1 teaspoon) baking powder
- 100g (1 cup) cheese, grated
- Olive oil, for cooking
Directions:
- In a large bowl, mix the oatmeal with milk and let it sit for 5-10 minutes to soften.
- In a separate bowl, whisk the eggs and add them to the oatmeal mixture.
- Add the finely shredded cabbage, baking powder, grated cheese, salt, and black pepper to the mixture. Stir until well combined.
- Heat olive oil in a non-stick skillet over medium heat.
- Spoon portions of the batter into the skillet, forming small pancakes.
- Cook each pancake for 4-5 minutes on each side, until golden brown and cooked through.
- Serve warm with a side salad or a dipping sauce of your choice.
Serving Suggestions:
- Serve with a tangy yogurt dip or sour cream.
- Pair with a fresh cucumber or tomato salad for a refreshing contrast.
Cooking Tips:
- Finely shred the cabbage for a smoother texture and easier cooking.
- For a crispier pancake, cook over medium-high heat and press the pancakes down slightly while cooking.
- Add herbs like dill or parsley for extra flavor.
Nutritional Benefits:
- Oats provide dietary fiber that supports heart health and digestion.
- Eggs and cheese are great sources of protein, helping to keep you full and energized.
- Cabbage is rich in vitamins K and C, adding a boost of antioxidants to this dish.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Use certified gluten-free oats to make this dish gluten-free.
- Low-Carb Option: Replace the oatmeal with almond flour to reduce the carbohydrate content.
Nutritional Facts (Per Serving, 1 pancake):
- Calories: 260
- Protein: 13g
- Carbs: 22g
- Fats: 12g
- Fiber: 4g
Storage:
- Store any leftover pancakes in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet or microwave before serving.