Smoked Salmon Asparagus and Chive Oat Pancakes
Indulge in a gourmet breakfast experience with these Smoked Salmon Asparagus and Chive Oat Pancakes. Fluffy, savory, and visually stunning, this recipe transforms simple ingredients into a delightful dish that tantalizes your taste buds. Perfect for brunch, special occasions, or meal prep, these pancakes are versatile enough to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4 (makes about 4 pancakes) 1x
- Category: Brunch
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup fresh asparagus, chopped
- 3 oz high-quality smoked salmon, sliced
- 2 tbsp fresh chives, finely chopped
- 2 large eggs
- 3/4 cup milk (or plant-based alternative)
- 1 tsp baking powder
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop asparagus and chives.
- In a large bowl, mix rolled oats, baking powder, salt, and pepper.
- In another bowl, whisk eggs and milk until frothy. Gradually add to the dry mixture while stirring gently.
- Fold in chopped asparagus and chives into the batter.
- Heat a non-stick skillet over medium heat; lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form before flipping.
- Stack pancakes on a plate and top with smoked salmon and additional chives if desired.
Nutrition
- Serving Size: 1 pancake (100g)
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg
Keywords: For gluten-free pancakes, substitute regular oats with gluten-free oats or almond flour. Prepare the batter ahead of time and refrigerate it overnight for easier morning cooking. Enhance flavor by adding dill or a splash of lemon juice to the batter.