These savory oat pancakes are hearty and packed with fiber. Made with oat flour and grated potatoes, they are a gluten-free and dairy-free savory spin on our oatmeal pancakes. And they are perfect for breakfast, brunch, or even a quick weeknight dinner.
Ingredients
- 2 ½ cups rolled oats
- 1 tbsp baking powder
- ¾ tsp salt
- 2 cups almond milk or cashew milk
- 2 + 3 eggs (the other 3 eggs are to add to the top of 3 of these oat pancakes)
- 1 medium sized yellow potato
- ¼ tsp smoked paprika optional
Instructions
- Clean and peel the potato. Then place it in a microwave-safe bowl and microwave it for 5 minutes. Remove it from the microwave and let it cool a bit so it’s easy to handle.
- Meanwhile, place the rolled oats in a high-powered blender and pulse it until the oats have become more like oat flour.
- Add oat flour into a bowl, along with the baking powder, salt, and (if using) smoked paprika) and mix well.
- Pour in the almond milk.
- Then, beat 2 eggs together and add them to in the oat mix.
- Finally, grate the potato (make sure you handle it carefully if it’s still warm). And add the grated potato into the oat pancake mix.
- Stir the mix well and set aside for at least 7 minutes, with the ideal resting time being 10-15 minutes. The longer the mixture sits, the less likely will the mixture run when you place it on your hot pan, resulting in thicker pancakes.
- Spoon 2-3 spoonfuls of pancake mix onto a greased pan and let it cook for a 3-4 minutes over a medium flame. All stoves differ, so make sure to adjust the heat on yours so your pancake does not burn before it cooks. Then flip and let cook another 2-4 minutes.
- For those pancakes with an egg cooked into them, after you flip the pancake, simply scoop the middle of the pancake out (there will be a bit of uncooked dough, but don’t worry about it). Break an egg into the middle of the pancake. Then, (now this part might seem odd) add 2-3 tablespoons of water into the pan, cover it tightly and cook for 3-4 minutes.
- Uncover and serve warm!
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Nutrition
Serving: 2pancakes | Calories: 266kcal | Carbohydrates: 24g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 274mg | Potassium: 316mg | Fiber: 6g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 8mg | Calcium: 211mg | Iron: 4mg
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