High-Protein Oat Pancake with Avocado & Tomato
Method
In a bowl or blender, combine the eggs, rolled oats, milk, and a pinch of salt. Whisk or blend until smooth. Let the batter rest for 2 minutes so the oats soften slightly.
Heat a non-stick skillet over medium-high heat. Lightly grease the pan with a tiny amount of ghee or cooking spray.
Pour the batter into the skillet, spreading it into a thin, even pancake. Cover with a lid and cook for 2–3 minutes, until the underside is golden and the top is nearly set.
Carefully flip the pancake. Turn off the heat and let the residual warmth cook the second side for about 1 minute, keeping the pancake soft and flexible.
Transfer the pancake to a plate and spread the Greek yogurt or Skyr evenly over the surface.
Arrange the avocado and tomato slices over one half of the pancake. Season with salt and freshly ground black pepper. Add fresh herbs or chili flakes if desired.
Fold the pancake in half and serve immediately while warm.
For even more protein, add slices of smoked salmon, turkey breast, or cottage cheese to the filling. A squeeze of fresh lemon juice over the avocado brightens the flavors and helps keep it fresh.
Nutrition Facts
Per recipe
