These Oatmeal Spinach Pancakes with Mozzarella are a perfect fusion of savory and nutritious. Made with wholesome oats, fresh spinach, and gooey mozzarella, these pancakes are a delicious way to sneak in greens and protein to start your day right. Whether you’re looking for a quick breakfast or a light lunch, this easy-to-make dish is satisfying, healthy, and gluten-free!
Ingredients:
- 1 cup rolled oats
- 1 cup fresh spinach (packed)
- 2 large eggs
- 1/2 cup shredded mozzarella cheese
- 1/2 cup milk (or plant-based milk)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced (optional)
- 1 tablespoon olive oil (for cooking)
- Fresh parsley or basil (for garnish)
Instructions:
- Blend the Batter: In a blender or food processor, add rolled oats and blend until they form a fine flour-like texture. Add spinach, eggs, milk, baking powder, salt, pepper, and garlic (if using). Blend until you achieve a smooth, thick batter. If the batter is too thick, you can add a little more milk.
- Incorporate the Mozzarella: Pour the batter into a bowl and gently fold in the shredded mozzarella cheese. Be sure to distribute the cheese evenly for a cheesy bite in every pancake.
- Cook the Pancakes: Heat olive oil in a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet and spread it into a round shape. Cook for 2-3 minutes until bubbles appear on the surface, and the edges begin to set. Flip and cook the other side for another 2 minutes until golden brown and fully cooked through.
- Serve: Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter. Garnish with fresh parsley or basil for added flavor and a pop of color.
- Enjoy: Serve these savory pancakes with a dollop of yogurt, salsa, or avocado slices for a well-rounded meal. They also pair well with a side salad for a wholesome, nutrient-packed breakfast or brunch.