I have to say these oat pancakes are equally delicious as sweet breakfast and as savoury one. Here is the sweet version of these pancakes.
I wanted to make these pancakes for breakfast but didn’t feel like going for the sweet option. And savoury breakfast for me usually means eggs. In any form. I love eggs for breakfast. So pancakes and sunny side up egg seemed like a logical choice. And a delicious one as it turned out.
Soft, nutty pancakes and oozing egg yolk. Cucumber. Toasted pumpkin seeds. Some cress. And sunflower seed spread. Really, really delicious. I don’t think I need to say anything else to get you to try this breakfast. I mean the ingredients speak on their own. This is a combo that will leave you happy and satisfied. And it’s easy and quick to make.
I think the best recipes are born out of pure hunger. I mean what can inspire you more, to create something delicious, than your stomach demanding attention. That does it for me. And I need something quick. I really am not the person that is patient in the kitchen. I want my food and I want it now. So only quick recipes for me. I’m sure you can relate. Even on the weekend, I don’t want to spend too much time in the kitchen. I love cooking, don’t get me wrong. I think about food always. And I’m not exaggerating here. I just love to eat. But spending hours in the kitchen is not the way to go for me. Quick, uncomplicated and delicious. That’s more like me and hopefully like you too.
If you happen not to have sunflower spread handily in the fridge, go for extra egg or pancake. But to be honest, it’s so worth to have this spread in the fridge just to eat this breakfast.
Here is link to sunflower spread recipe.
Fuel Your Body, Charge Your Day
- ½ cup oat flour
- 2 tablespoons of flaxseed flour - approx 20g
- 1 tablespoon chia seeds
- 250 ml of milk of your choice (cow's, almond, I used oat milk)
- pinch of salt
- 1 egg per person plus a bit of butter or coconut oil to cook the egg
- cucumber slices
- toasted pumpkin seeds (see notes below how to toast them)
- chilli flakes (optional)
- sunflower seed spread
- In a jug mix oat flour, flaxseed flour, chia seeds, and pinch of salt.
- Add 150 ml of milk, mix well.
- Heat pan over medium heat.
- Add remaining 100 ml of milk to the batter and mix.
- Pour pancakes into the hot pan and cook for approx 2-3 minutes on one side and another minute on the other side.
- When pancakes are done, toast pumpkin seeds on the hot dry pan until lightly golden. Put aside when done.
- Add a bit of oil (coconut oil or butter) to the still hot pan and cook an egg to your liking (runny yolk is what I would suggest).
- Serve pancakes with egg on top, sunflower seed spread, toasted sunflower seeds, slices of cucumber, cress and chilli flakes (optional)
* If you just want to make enough flour for one batch of pancakes add ½ cup of oats and 2 tablespoons of flaxseed together to the blender. Blend on high speed shaking the blender every few seconds to stir the oats. Blend until you reach desired flour like consistency. This will make a bit more flour than needed to make this batter. Just add a bit more milk to the batter to compensate.
* If batter is on the thick side just add a bit of milk and stir well.
* Store any leftover pancakes in the fridge. They are delicious toasted/ microwaved next day.
* Toast more pumpkin seeds than you need for this breakfast. They are great for snacking and sprinkling, well, on everything really.