Oat pancakes are very easy to make and this whole breakfast aka oat pancake with avocado and egg is made using one pan only and measuring jug. I think this is a pretty good result for a cooked breakfast.
Pancakes are soft and nutty, really delicious, especially when you add the avocado and egg to the mix.
You can definitely buy oat flour and flaxseed flour these days. I tend to make my own using a blender. I make a bigger batch and store in air tight container for up to few weeks. It’s really easy, you can invest few minutes in advance and have a supply ready for whenever you need these. I have a good blender but it’s not a high speed blender and it works just fine for blending oats and flaxseed.
Fuel Your Body, Charge Your Day
- ½ cup of oat flour
- 2 tablespoons of flaxseed flour
- 1 tablespoon of chia seeds
- 250 ml of milk (cows, rice, almond, I used oat milk)
- 1 egg per person
- a bit of oil to cook the egg (coconut oil, butter, olive oil)
- 1 small avocado per person
- handful of cherry tomatoes
- handful of sunflower and pumpkin seeds
- salt and pepper
- Heat a good non-stick pan on medium heat. Toast sunflower and pumpkin seeds until golden.
- In a measuring jug mix oat flour, flaxseed flour, chia seeds with a pinch of salt. Add milk and mix until smooth.
- After the seeds are done toasting use the same pan to cook the pancakes.
- Pour a third of the batter into a dry pan (no oil is needed for cooking) and cook for 3-4 minutes.
- Gently flip the pancake and cook for another 2-3 minutes.
- Repeat until all pancakes are cooked.
- Use the same pan for cooking the egg.
- Add a bit of oil, crack the egg into the pan, season with salt and pepper and cook to your liking.
- Mash the avocado with a bit of salt.
- Wash and cut the tomatoes into halves or quarters.
- Assemble your plate: place pancake on the plate, spread mashed avocado on the pancake and place the egg on top. Add tomatoes on the side and sprinkle them with toasted seeds.
- Sprinkle with additional pepper.