Oatmeal Spinach Pancakes

Ingredients Quantity

• Rolled oats: 1 cup
• Fresh spinach: 2 cups (packed)
• Milk: ¾ cup (any kind – dairy or plant-based)
• Eggs: 2 large
• Mozzarella cheese: 1 cup, shredded
• Baking powder: 1 teaspoon
• Salt: ½ teaspoon
• Black pepper: ¼ teaspoon
• Garlic powder: ½ teaspoon
• Olive oil: 2 tablespoons (for cooking)

Optional Ingredients

• Chopped herbs: 2 tablespoons (such as parsley, chives, or cilantro) for added freshness
• Red pepper flakes: ¼ teaspoon (for a spicy kick)
• Grated Parmesan cheese: ¼ cup (for extra cheesiness)
• Chopped onions or bell peppers: ½ cup (for added texture and flavor)

Instructions

1. Blend the Oats: In a food processor or blender, pulse the rolled oats until they form a fine flour-like consistency.
2. Add the Spinach: Add the fresh spinach, milk, eggs, baking powder, salt, black pepper, and garlic powder to the oat flour in the blender. Blend until the mixture is smooth and the spinach is fully incorporated, creating a vibrant green batter.
3. Fold in the Mozzarella: Pour the batter into a bowl and gently fold in the shredded mozzarella cheese until evenly distributed.
4. Heat the Pan: Heat a non-stick skillet or griddle over medium heat. Add a drizzle of olive oil to coat the pan.
5. Cook the Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until the edges are set and small bubbles form on the surface. Flip and cook the other side until golden brown and the cheese has melted.
6. Repeat: Continue cooking the pancakes in batches, adding more olive oil as needed, until all the batter is used up.
7. Serve Hot: Serve the pancakes warm with your favorite toppings such as Greek yogurt, avocado slices, or a sprinkle of fresh herbs.

Tips for Success

• Blend Thoroughly: Make sure to blend the batter until completely smooth to avoid any leafy spinach bits.
• Adjust the Batter Consistency: If the batter is too thick, add a splash more milk. If it’s too runny, add a tablespoon of oat flour.
• Low Heat for Melting: Cook the pancakes over medium-low heat to allow the cheese to melt inside without burning the pancakes on the outside.
• Non-Stick Pan: Use a non-stick skillet to prevent sticking, especially with the melted cheese.

Recommendations

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
• Freezing: These pancakes freeze well! Layer them with parchment paper and freeze in an airtight container for up to 2 months. Reheat directly from frozen.
• Serving Ideas: Pair with a poached egg on top, a side of smoked salmon, or simply enjoy them with a fresh tomato salad.

Enjoy these vibrant and healthy Oatmeal Spinach Pancakes with Mozzarella—a perfect way to sneak in extra greens and start your day with a burst of flavor!