Oatmeal pancakes with avocado are a modern take on a classic homemade breakfast, where familiar ingredients meet superfoods. Using rolled oats instead of wheat flour gives them a denser, more interesting texture, while adding tvorog (farmer's cheese) provides a great protein boost. Such combinations have become wildly popular in the culinary world thanks to the healthy eating trend originating in Australian and Californian cafes. A ripe avocado, dressed with fresh lemon juice and fragrant herbs, transforms simple pancakes into an elegant dish that delights the eye with vibrant colors and nourishes the body with healthy fats.
A healthy and delicious breakfast: oatmeal pancakes with avocado. A perfect combination of textures and flavors.
Ingredients
- 100 g low-fat tvorog (farmer's cheese)
- 80 g kefir (or cultured buttermilk)
- 1 chicken egg
- 40 g green onions
- 80 g quick-cooking rolled oats
- 3/4 tsp baking powder
- 1 avocado
- 1/2 lemon
- A few sprigs of cilantro or parsley
- 15 g extra virgin olive oil
- Salt, black pepper, and refined vegetable oil (for frying)
How to make oatmeal pancakes with avocado
Prepare the batter. Place low-fat tvorog (farmer’s cheese) into a deep bowl, crack in the egg, and pour in a tablespoon of refined vegetable oil. If the cheese is clumpy, press it through a fine-mesh sieve to make it smooth. Alternatively, blend the wet ingredients with an immersion blender until the cheese becomes perfectly creamy.
Use low-fat farmer's cheese for the batter. If it is grainy, press it through a sieve for a creamier texture.
Finely chop the green onions. Add the chopped onions to the wet ingredients.
Green onions add freshness and a pleasant savory note to the batter.
Grind half of the rolled oats in a blender into a coarse flour. Leave the remaining oats whole and fold them into the batter.
Leave some of the oats whole to give the pancakes a more interesting structure.
Pour in the kefir (or cultured buttermilk). Season with salt to taste. Mix the oats with the wet ingredients and let it rest for 5 minutes so the oats soften and absorb the moisture.
Kefir or buttermilk will help the oats soften and give the batter the right consistency.
Meanwhile, whisk the ground oats with the baking powder. You can substitute baking powder with about half a scant teaspoon of baking soda. The soda will react with the acidic cheese and kefir, making the pancakes fluffy. Add the dry oat mixture to the batter.
Oats ground into flour along with baking powder will make the pancakes fluffy and soft.
Thoroughly mix the batter once more and let it rest at room temperature for 10 minutes. You can also leave this batter in the refrigerator for a few hours without any issues.
Let the batter rest for 10 minutes so the oats absorb the moisture and the mixture becomes homogeneous.
Heat a large non-stick skillet over medium heat. Pour some refined vegetable oil into the hot pan. Drop the batter by the tablespoon into the heated oil, using one tablespoon per pancake. Cook over medium heat.
Drop the batter by the spoonful onto a preheated non-stick skillet.
Once the pancakes are golden brown on the bottom and the tops lose their shine, carefully flip them and cook until the other side is beautifully golden. Transfer the cooked pancakes to a paper towel-lined plate to absorb any excess oil.
Flip the pancakes once they are golden brown on the bottom, and cook until done on the other side.
Halve the avocado and remove the pit. Peel the fruit and slice it thinly. Squeeze the lemon juice and pass it through a fine sieve. Drizzle the lemon juice over the avocado slices. Finely chop the parsley or cilantro, add the herbs to the avocado, season with salt to taste, and toss gently. Arrange a few slices of avocado on top of the warm pancakes.
Fresh avocado dressed with lemon juice and herbs makes a perfect topping for oatmeal pancakes.
Drizzle the oatmeal pancakes and avocado with extra virgin olive oil.
Extra virgin olive oil highlights the avocado's flavor and adds healthy fats to the dish.
Serve the pancakes warm or hot. You can also serve the avocado salad on the side so everyone can top their own plate. Bon appétit!
The cooked pancakes look incredibly appetizing. Serve them immediately while they are still warm.
To make your oatmeal pancakes with avocado as delicious as possible, choose a Hass avocado—it has the most buttery texture and a distinct nutty finish. If you want to experiment, try adding a pinch of chili flakes to the topping for some heat, or substitute fresh basil for the parsley. For a heartier meal, you can top it with a slice of lightly salted salmon or a poached egg—the runny yolk will create a magnificent sauce.
It is best to serve the finished dish immediately, while the pancakes still hold their warmth and the avocado retains its freshness. If you have leftover batter, store it in an airtight container in the refrigerator until the next morning; the oats will become even more tender. Remember that avocado oxidizes and turns brown quickly when exposed to air, so slice it at the very last moment and generously drizzle it with lemon or lime juice.
0 comments