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Oatmeal on kefir

Kefir Oat Pancake

A tasty, wholesome breakfast for anyone watching what they eat. This oat pancake is made without sugar or flour, and it's packed with protein and fiber. The slow carbs keep you full for a long time, and by switching up the fillings you can wake up to a new favorite every day.

katushafin

Recipe author

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Composition / ingredients

Servings:

Eggs

Rolled oats

Kefir

Baking powder

0.3

Cottage cheese

Apricots (any fruit or berries)

Honey

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 18 % 6 g

Carbohydrates 58 % 19 g

148 kcal

GI: 20 / 65 / 15

Cooking method

Cooking time: 10 min

Step 1:

Gather the ingredients for the oat pancake. Old-fashioned (long-cooking) oats are the better choice here — they're more nutritious. I'm going with a sweet filling: cottage cheese, honey, and fruit.
Step 2:

Grind the oats into flour. A coffee grinder is the easiest tool for this, but a blender or food processor works too. You can also skip the grinding and leave the oats whole — the pancake will have a slightly different, crispier texture. I usually make it with whole oats, but this time I wanted to try the flour version. Both are tasty, so it's up to you.
Step 3:

Crack the egg into a bowl and beat it lightly with a fork. Add the ground oats, kefir, and baking powder. Stir until smooth. I'd suggest adding a small pinch of salt too, especially if your filling will be sweet — a plain, unsweetened pancake is better for savory fillings. If you're using whole oats, let the finished batter rest for about 20 minutes; the oats will swell and the pancake will taste better.
Step 4:

Heat a skillet. A nonstick pan is easiest — you won't need a drop of oil. If you're using a regular skillet, grease it lightly with vegetable oil. Pour the batter into the pan and spread it out with a spatula. Keep the heat low.
Step 5:

Cook the pancake on one side, then flip it. Since it's made purely from oats, it's quite fragile, so flip it carefully. But even if it tears, the taste won't suffer at all.
Step 6:

Slide the finished pancake onto a plate. Spread the filling over one half. For me, that's the cottage cheese.
Step 7:

I drizzled honey over the cottage cheese and topped it with pieces of apricot.
Step 8:

Gently fold the pancake in half over the filling. Serve right away — it's best while it's warm.

How do you tell if an egg is fresh? Crack it into a separate bowl. First, there shouldn't be any off smell. The white of a fresh egg is clear and clean, and the yolk holds its shape — glossy, domed, and even.
Always wash eggs before using them, since harmful bacteria can linger even on a shell that looks clean. It's best to use a food-safe wash and a brush.
I make this oat pancake often. It's quick, tasty, and good for you. I usually use whole oats, but from now on I'll make it with oat flour — the pancake comes out more tender and flips more easily.
Feel free to experiment with fillings to suit your taste.
Berries, fruit, banana, nuts, and dried fruit are all great for sweet fillings.
Cream cheese, vegetables, avocado, meat, mushrooms, ham — savory fillings offer even more options.