Savory Oat Pancakes. This recipe basically is another excuse I have to eat pancakes all day long or breakfast for dinner, except this time it’s savory instead of sweet! As you all know, I love pancakes, from an earlier confession, today I share with you a variation on the Simply Oat Pancakes & Blueberry Compote, savory gluten free and vegetarian-friendly pancakes. These pancakes are made savory by omitting any sweet ingredient used in most pancake batters such as vanilla extract, stevia, berries, etc., but incorporates savory toppings and ingredients such as nutritional yeast, mustards, sauces/hummus, leafy greens, vegetables, herbs and spices.
What I love most about this recipe, is again the versatility. Here I have pictured one of my favorite ways to have Savory Oat Pancakes, in a stack layered with fresh vegetables (zucchini and red onion), greens (arugula), dijon mustard, homemade basil pesto, and topped with (or without) a farm fresh egg. This recipe is so satisfying for a spongey gluten-free pancake/bread texture without all the processed carbohydrates and sugars. This is also a great alternative for those of you watching your simple sugar intake or overall carbohydrate intake since it’s on the lower end. The possibilities are endless of how you can make these savory pancakes more diverse.
Savory Oat Pancake topping ideas|
- Smoked salmon layered with organic cream cheese, or even better Classic Cashew Cheese.
- Sautéed // roasted vegetables, mushrooms, eggplant, tomatoes, onions, etc.
- Raw // raw sliced zucchini, cucumbers, tomatoes, radishes, leafy greens, carrots
- Dollop a thick soup/stew // Homemade chili, Butternut Squash and Apple Soup
- I know what you’re thinking, soup? YES, these soups are thick and creamy enough to add just a dollop to.
- Spread // hummus, Spinach Basil Pesto, homemade pizza sauce, marinara sauce, Classic Cashew Cheese, etc.
- Sun dried tomatoes, fresh basil, and a drizzle of olive oil
- Proteins // farm fresh egg, tofu, tempeh, beans, chicken, etc.
- Much more!
- 1/2 cup almond milk (add more for a thinner consistancy)
- 4 egg whites
- 1/2 cup organic rolled oats
- 1 tablespoon coconut flour
- 2 tablespoon nutritional yeast (optional)
- 2 tablespoon chickpea/garbanzo bean flour (you can use quinoa flour or oat flour as a substitute)
- 2 teaspoon dijon mustard
- 1/4 teaspoon baking soda
- 1/4 teaspsoon baking powder
- 1/2 clove fresh garlic, minced
- pinch of sea salt
- ground black pepper
- In a small grinder or food processer, grind the dry oatmeal into a fine flour.
- Add all wet ingredients (almond milk, eggs, and vanilla) in a large mixing bowl and whisk.
- Pour the wet ingredients into the bowl with your dry ingredients.
- Stir until well combined.
- Additional almond milk may be needed, depending on how thick or thin you like your pancakes.
- Grease a large skillet with coconut oil.
- Pour about ¼-1/2 cup of the pancake batter onto the skillet (on medium heat)- you can adjust this amount depending on how large/small you like your pancakes.
- Cook until the right side up has small bubbles escaping.
- Flip and finish cooking until both sides are golden brown and fluffy.
- Plate and serve with your favorite toppings; arugula, dijon mustard, sliced zucchini, red onion, chutneys, red pepper, avocado, basil, tomato, etc.
The possibilities are truly endless and only limited by what you don’t experiment with. So have some fun in the kitchen my friends and post your comments below of how you’ve made your pancakes savory and what new toppings you’ve tried.