Oat Egg Pancake
Oat egg pancakes are highly nutritious, easy to make, and ideal for a quick breakfast. Especially suitable for fitness-loving office workers.
Ingredients and Tools
- Eggs
- Oats
- Milk 50-100g, enough to make the oats thick when stirred
- You can add 50g vegetables to taste, such as spinach.
Measurements
- Two eggs, or two egg whites and one egg yolk.
- Plain dry rolled oats 50g (about the amount of one egg)
- One carton of milk about 250ml
- A handful of chopped leafy vegetables
Steps
- Mix milk with dry oats and stir evenly until thick.
- Beat the eggs until the color is uniform.
- Pour the beaten eggs into the oat milk mixture and continue stirring until thick and uniform.
- Add a layer of butter to the pan and spread evenly.
- Add the mixed ingredients and spread into a pancake shape.
- Heat on low for two to three minutes. If you want to add vegetables, you can add chopped greens during heating.
- Flip and continue heating for two minutes.
- Remove from pan and serve with the remaining milk for breakfast.
Notes
- If you prefer a savory taste, add salt, pepper, and other seasonings when beating the eggs.
- Use low heat when frying to avoid burning the oats. Nutritional information The estimated nutritional values (macros) for one serving of the above breakfast are as follows, for fitness enthusiasts' reference*.
- Carbohydrates: 39g
- Protein: 30g
- Fat: 19g
- Total calories: 450kcal *: Milk is calculated based on the common 250ml If you follow this guide and find issues or improvements, please submit an Issue or Pull request.