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In a large bowl, combine the oats, chopped spinach, and chives.
Crack in the eggs and mix well to combine.
Add the shredded mozzarella and a pinch of salt. Let the mixture sit for 5 minutes so the oats can absorb moisture.
Heat a non-stick pan over medium heat. Lightly grease it with a bit of oil or butter.
Spoon the batter into the pan and shape into small pancakes.
Cook for 2–3 minutes per side, or until golden and firm.
Serve warm with a dollop of sour cream, yogurt, or your favorite savory dip.
Serving and Storage Tips:
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