Oaty Pancakes with Avocado & Mushroom
These oat-based pancakes are a healthy twist on traditional pancakes, made with blended oats for a hearty base. Instead of sweet toppings, they’re served savory-style with buttery mushrooms and creamy avocado. Perfect for breakfast, brunch, or even a light dinner.
⏱️ Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
For the pancakes:
1 cup rolled oats
½ cup milk (dairy or plant-based)
1 large egg (or flax egg for vegan)
½ tsp baking powder
¼ tsp salt
1 tbsp olive oil (plus extra for cooking)
For the topping:
1 tbsp olive oil
200 g (about 2 cups) mushrooms, sliced (button, cremini, or mixed)
1 clove garlic, minced
1 ripe avocado, sliced or mashed
Salt & black pepper, to taste
Fresh herbs: parsley, thyme, or chives (optional)
A squeeze of lemon juice
Instructions
1. Make the pancake batter
Blend oats in a blender until they become a fine flour.
Add milk, egg, baking powder, salt, and olive oil. Blend until smooth.
Let the batter rest for 5 minutes to thicken.
2. Cook the pancakes
Heat a nonstick pan over medium heat and lightly grease with oil.
Pour 2–3 tbsp of batter per pancake. Cook 2–3 minutes per side until golden and set.
Keep warm while you prepare the topping.
3. Cook the mushrooms
Heat olive oil in a skillet.
Add mushrooms and cook for 5–6 minutes until golden.
Add garlic, salt, pepper, and optional herbs. Sauté for another 1–2 minutes.
4. Assemble
Stack pancakes on plates.
Top with sautéed mushrooms and slices of avocado.
Finish with lemon juice and fresh herbs.
Notes and tips
Vegan version: Use plant milk + flax egg, and sauté mushrooms in olive oil instead of butter.
Add crumbled feta or goat cheese for extra richness.
Make it a brunch plate: top with a poached or fried egg.
Nutrition information
Calories: ~380
Protein: 13g
Carbs: 38g
Fat: 19g
Fiber: 9g