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Serving Ideas: These pancakes are great with sour cream, plain yogurt, or even a poached egg on top.
Storage: Store leftovers in the fridge for up to 3 days.
Freezing: Wrap pancakes individually and freeze for up to 1 month. Reheat in a toaster or skillet.
Variations
Add Veggies: Mix in grated carrots, spinach, or zucchini for extra nutrients.
Spice It Up: Add a dash of paprika, chili flakes, or garlic powder for a bolder flavor.
Make It Sweeter: Omit the cheese and parsley and add a banana or honey for a sweet version.
FAQ
Q: Can I use plant-based milk?
A: Yes, almond, oat, or soy milk all work well in this recipe.
Q: Can I make it gluten-free?
A: Absolutely! Just make sure your oats are certified gluten-free.
Q: What type of cheese works best?
A: Cheddar adds a nice sharpness, but mozzarella or feta are great too.
Would you like a sweet version of this pancake next?
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