Savory Oatmeal and Cabbage Pancakes

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.