Oat and Cabbage Breakfast Pancakes
A hearty, fluffy breakfast pancake made with Quaker oats and tender shredded cabbage. These come together in under 30 minutes and are perfect for a weekend brunch or quick weekday morning.
Story
These pancakes have a lovely texture—the oats add chewiness while the cabbage softens nicely during cooking. The key is getting the batter consistency right: it should flow easily when you lift it with a spoon.
Ingredients
shredded cabbage
1 cup
eggs
2 large
milk
1/2 cup
all-purpose flour
1/2 cup
rolled oats
1/2 cup
salt
1/4 teaspoon
vegetable oil
for cooking
Instructions
1
Prep the cabbage
Toss the shredded cabbage with a pinch of salt in a bowl. Let it sit for about 15 minutes—this draws out excess moisture. Squeeze out any remaining water with your hands.
2
Make the batter
Crack the eggs into a mixing bowl and beat them well. Pour in the milk and stir to combine. Add the flour and salt, then whisk until you have a smooth, thin batter that flows easily when drizzled.
3
Add oats and cabbage
Stir the rolled oats into the batter until evenly distributed. Fold in the prepared cabbage.
4
Cook the pancakes
Heat a nonstick pan over medium heat and lightly coat with oil. Pour about 1/4 cup of batter per pancake. Cook until the bottom turns golden brown and the edges look set, about 2-3 minutes. Flip carefully and cook another 2 minutes until fully cooked through.
