The savory oatmeal pancake with arugula and mozzarella is a modern healthy eating classic that originated from fitness breakfast culture but quickly won the hearts of food lovers thanks to its incredible versatility. The secret to its popularity lies in the fact that the oat base serves as a perfect canvas for any fresh toppings. In this version, we use a whipped egg white to achieve an incredibly airy texture reminiscent of a delicate soufflé. The peppery aroma of fresh arugula combined with the soft, creamy taste of mozzarella creates the feeling of a bright summer morning, while the addition of onion to the batter gives the base an unexpected savory depth that harmonizes perfectly with the vegetables.
A perfect healthy breakfast: an oatmeal pancake packed with fresh greens, vegetables, and tender mozzarella.
Batter Ingredients
- 6 tablespoons quick-cooking oats
- 200 ml (6.8 fl oz) whey or non-fat kefir (a fermented milk drink)
- 1 chicken egg (65-70 g)
- 1/2 teaspoon baking powder
- 1 small onion
- Salt, neutral vegetable oil
Salad Ingredients
- Large handful of fresh arugula
- 2 tomatoes
- 2 small cucumbers
- 10 mini mozzarella pearls (about 100 g or 3.5 oz)
- Olive oil, lemon, salt, ground black pepper, paprika, mustard
How to Make the Savory Oatmeal Pancake with Arugula and Mozzarella
Let us make the oatmeal pancake batter. Pour the whey or non-fat kefir (a cultured, fermented milk drink) into a bowl, and season with salt to taste. In a separate bowl, crack one large chicken egg or two small ones. Separate the yolk from the white, add the yolk to the whey, and pour in a tablespoon of neutral vegetable oil. To prepare the batter, you can use the brine in which mozzarella is sold; it is essentially the same whey, possibly a bit salted.
Start making the batter: combine the whey with the egg yolk and vegetable oil.
Whisk the liquid ingredients together. Add the quick-cooking oats and baking powder. If you are using sour kefir, neutralize its acidity with a pinch of baking soda.
Stir in the quick-cooking oats and baking powder for the perfect pancake texture.
Finely chop a small onion and add it to the batter. Mix everything well and let it sit for 10 minutes so the oats can absorb the liquid and plump up.
Finely chopped onion adds a pleasant savory depth to the finished dish.
In a separate bowl, whisk the egg white until stiff peaks form. Add the whipped egg white to the batter.
Egg white whipped into stiff peaks is the secret to the lightness and tenderness of our oatmeal pancake.
Gently fold in the beaten egg white right before you start frying the pancakes. A silicone spatula works best for mixing the ingredients at this delicate stage.
Gently fold in the egg white with a spatula, trying to keep the airy structure of the batter.
Heat a non-stick skillet. Grease the hot skillet with a little neutral oil or use a cooking spray. Spoon 4 to 5 tablespoons of batter into the center of the hot skillet and spread it out evenly. Cook covered over low heat for 3 minutes on each side.
Cook the pancake covered over low heat so it cooks evenly and becomes golden brown.
Assemble the salad directly on the pancakes. Soak the arugula in cold water, then rinse thoroughly in a colander. Place the green leaves on a paper towel to dry or spin them in a salad spinner.
Thoroughly wash and dry the arugula, which will become the aromatic base for the topping.
Transfer the cooked oatmeal pancake from the skillet to a plate.
Transfer the hot base to a plate and start assembling our healthy breakfast.
Spread half of the fresh arugula over the pancake.
Spread the fresh greens over the surface of the pancake, creating a vitamin-rich bed.
Cut a fresh tomato and a crisp cucumber into small slices. Place the sliced vegetables on top of the greens.
Add slices of fresh tomatoes and cucumbers for juiciness and crunch.
Add the mozzarella pearls, using 5 pearls per portion, or tear about 40 g (1.4 oz) of fresh mozzarella cheese into bite-sized pieces.
Tender mozzarella perfectly complements the vegetables and the oat batter.
Whisk together the dressing: 2 tablespoons of cold-pressed olive oil, 1 tablespoon of freshly squeezed lemon juice, 1/2 teaspoon of sea salt, 1/2 teaspoon of mustard, and a pinch each of ground black pepper and sweet paprika. Assemble the second portion: oatmeal pancake plus salad. Drizzle the vegetables with the salad dressing and sprinkle with a little extra paprika.
Drizzle the dish with the aromatic dressing and sprinkle with paprika for vibrant flavor and beautiful presentation.
Serve the savory oatmeal pancakes with arugula and mozzarella immediately.
To make your oatmeal pancake with arugula and mozzarella even more exciting, try experimenting with the dressing: a drizzle of balsamic glaze or a handful of pine nuts will give the dish a Mediterranean flair. If you prefer a heartier option, you can add slices of lightly salted salmon or fresh avocado to the filling. Remember that it is best to cook the oat base right before serving to keep the edges crispy; however, the batter itself can easily sit in the fridge for about ten minutes while you chop the vegetables. If you have an extra portion left over after breakfast, store the base separately from the vegetable salad in an airtight container for no more than 24 hours. To restore the pancake's original taste, gently warm it in a dry skillet under a lid—this will make the batter soft again without drying it out. The oats in this dish are rich in fiber, which helps keep you feeling full, while the fresh greens replenish your vitamin reserves. Serve this breakfast with a cup of freshly brewed green tea to highlight the clean, crisp flavors of all the ingredients.
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