Oatmeal and spinach pancake recipe
This vegetarian diabetes-friendly oatmeal pancake recipe is the best breakfast/lunch recipe for those trying to lose weight and cook sustainably. This recipe uses almost no oil and packs a whole lot of veggies. High on fiber and low on the glycemic index and super inexpensive, this oatmeal pancake recipe is ideal for everyone, including kids.
Calories 198kcal
Ingredients
- 3/4 cup of oatmeal old fashioned or instant
- 2 cups of baby spinach leaves
- 1 cup water
- 1 egg
- red chili powder/paprika to taste
- salt to taste
- cracked back pepper to taste
- 1/4 cup chopped onion
- 1/2 cup bell pepper chopped
- 1/2 cup tomatoes (or sundried) chopped
- 2 green chilies chopped (optional)
- 1/4 cup crumbled feta optional
- 2 tbsp olive oil
Instructions
- Mix oatmeal, spinach, and water in a food processor until smooth.
- Transfer to a large bowl, add egg, chili powder, salt, cracked black paper and whisk until properly incorporated.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Sprinkle onions, tomatoes, green chilies on top, and flip when the bottom side has browned (approximately 2 minutes).
- Cook the other side for 1 more minute, flip, sprinkle some feta and serve immediately.
Video
Nutrition
Serving: 3g | Calories: 198kcal | Carbohydrates: 17.9g | Protein: 5.8g | Fat: 12.3g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 94mg | Potassium: 362mg | Fiber: 3.4g | Sugar: 2.4g | Calcium: 49mg | Iron: 2mg