Ovsyanoblin — Savory Oatmeal Pancake with Carrot and Whey

- 1090

Looking for a fresh and healthy breakfast idea? Meet the Ovsyanoblin! This clever portmanteau of 'ovsyanka' (oatmeal) and 'blin' (pancake) is a modern culinary star in Eastern Europe, beloved for its simplicity and nutritional value. It's a savory pancake where oatmeal replaces traditional flour, creating a wonderfully tender and filling base. This particular recipe enhances the classic with the subtle sweetness of stewed carrots, the earthy aroma of thyme, and the fresh kick of parsley, all brought together with protein-rich whey. It's a fantastic way to turn your morning oatmeal into an exciting and flavorful meal.

A plate with a ready-made savory oatmeal pancake (ovsyanoblin) with carrots, garnished with herbs.

Ovsyanoblin with carrot and whey.

Cooking: 20 minutes
Quantity: 3 Servings
Per serving
Calories: 155 kcal
Proteins: 9 g
Fats: 3 g
Carbohydrates: 18 g

Ingredients for Savory Oatmeal Pancake with Carrot and Whey

  • 250 g carrots
  • 65 g quick-cooking rolled oats
  • 80 g whey
  • 2 chicken eggs
  • small bunch of parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon baking powder
  • salt, ground black pepper
  • refined vegetable oil

How to Make Whey and Carrot Ovsyanoblin

Grated carrots seasoned with salt and dried thyme being stewed in a black frying pan.

Place the grated carrots in the pan, sprinkle with salt and dried thyme.

A glass bowl filled with quick-cooking rolled oats, ready for making the pancake batter.

In a deep bowl, add the quick-cooking rolled oats.

Adding cooled stewed carrots to the bowl of rolled oats and whey.

Add the slightly cooled stewed carrots.


Grate the carrots on a coarse grater. Lightly coat a frying pan with refined oil. Place the grated carrots in the pan, sprinkle with salt and dried thyme. Cover and stew for 10 minutes over medium heat, stirring occasionally. The stewed carrots need to be cooled quickly – spread them out in a thin layer on a cutting board.

In a deep bowl, add the quick-cooking rolled oats. Pour in the whey.

Add the slightly cooled stewed carrots.

Adding freshly chopped parsley to the carrot and oatmeal mixture in a bowl.

Add 1-2 tablespoons of chopped parsley.

Finely chop a small bunch of parsley. Add 1-2 tablespoons of chopped parsley to the batter.

Two raw chicken eggs cracked into the bowl with the carrot and oatmeal batter.

Crack in the chicken eggs.

Seasoning the Ovsyanoblin batter in the bowl with salt and ground black pepper.

Season with salt and ground black pepper to taste.

Spooning the carrot and oatmeal batter onto a hot, oiled non-stick pan to form a pancake.

Spoon about 3 tablespoons of batter into the center of the pan.


Crack in the chicken eggs. Mix the batter thoroughly.

Season with salt and ground black pepper to taste, add the baking powder, and mix everything well again. The baking powder is optional, but it will make the ovsyanoblin (a savory oatmeal pancake) a bit fluffier.

Heat a non-stick frying pan well. Using a silicone brush, lightly coat the hot pan with a thin layer of odorless vegetable oil. Spoon about 3 tablespoons of batter into the center of the pan, spreading it into a round pancake about a centimeter thick. Cover with a lid and cook for 2-3 minutes on one side over low heat.

Using a wide spatula to carefully flip the golden-brown Ovsyanoblin in the frying pan.

Flip the pancake with a wide spatula.

Flip the pancake with a wide spatula – it’s delicate, so handle it carefully to prevent it from breaking apart. Cook on the other side, also with the pan covered.

A freshly cooked Ovsyanoblin on a plate next to the pan where another one is cooking.

Remove the ovsyanoblin from the pan and cook the next two.

Remove the ovsyanoblin from the pan and cook the next two. The ingredients listed in this recipe will yield 3 relatively thick pancakes, about 18 centimeters in diameter. For a light breakfast, one pancake is sufficient, but for a more filling meal, I recommend serving two pancakes with a poached egg and a glass of yogurt.

And there you have it – a warm, fragrant, and incredibly satisfying Ovsyanoblin, ready to brighten your morning! This dish is not only delicious but also wonderfully versatile. Feel free to serve it with a dollop of Greek yogurt or smetana (a popular Eastern European sour cream) for a creamy contrast. As mentioned, a poached egg on top makes it a truly complete meal. Don't hesitate to experiment with other vegetables like grated zucchini or finely chopped spinach. We hope this recipe inspires you to explore new, healthy breakfast horizons. Enjoy your meal, or as they say in Russian, Priyatnogo appetita!