Egg and Oats Pancake

To make Egg and Oats Pancakes, start by whisking together 2 eggs in a bowl. Add 0.5 cup of oats, chopped onions, tomatoes, and any other vegetables you prefer. Season the mixture with 1 tsp of salt, 1 tsp of black pepper, and 1 tsp of chili flakes. Mix everything until well combined. Heat a little oil in a pan over medium heat, pour in the batter, and cook until golden brown on both sides.

Yes, Egg and Oats Pancakes can be made gluten-free by using certified gluten-free oats. This makes them a great option for those with gluten sensitivities or celiac disease, while still providing a nutritious and filling meal.

If you're looking for an egg substitute in Egg and Oats Pancakes, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg. This will help bind the ingredients together while keeping the pancakes moist.

To store leftover Egg and Oats Pancakes, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days or frozen for up to a month. To reheat, simply warm them in a skillet or microwave until heated through.

Egg and Oats Pancakes pair wonderfully with a variety of toppings. You can add fresh fruits like bananas or berries, a dollop of Greek yogurt, or a drizzle of honey or maple syrup for sweetness. For a savory twist, consider topping them with avocado slices or a sprinkle of cheese.