Crispy Chicken And Masala Oat Pancakes Recipe

About this recipe

Start your day with Crispy Chicken and Masala Oat Pancakes, a delicious English breakfast designed to fuel your busy mornings. This dish combines golden, seasoned chicken strips with savory oat pancakes made from Saffola Classic Masala Oats, eggs, and fresh carrots for a balanced, protein-rich meal. With just 35 minutes of total prep and cooking time, it’s a quick yet satisfying option for those who want both convenience and flavor. The Moroccan spice adds a unique twist, while the fiber from oats and carrots supports digestion. Serve it warm with a drizzle of garlic-infused olive oil for a delightful touch that ties everything together. Perfect for busy professionals looking for a comforting but energizing start to their day!

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• - Saffola Classic Masala Oats
• NaN Large English Brown Eggs
• 4 Pack Fresh Carrots - Pack Of 4
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Spice Kitchen Moroccan Spice Tin

Instructions

1. 1. Dice the chicken breast into thin strips and season with salt, black pepper, and Moroccan spice mix.
2. 2. Heat olive oil in a skillet over medium heat and cook the chicken strips until golden and crispy, about 8 minutes.
3. 3. Grate the carrots finely and set them aside for the oat pancake batter.
4. 4. In a mixing bowl, whisk the eggs and combine with Saffola Classic Masala Oats, grated carrots, and a pinch of salt.
5. 5. Heat a non-stick pan and drizzle olive oil; pour the batter to form pancakes and cook for 2 minutes per side.
6. 6. Peel and mince the garlic, then sauté gently in olive oil for a fragrant garnish.
7. 7. Plate the crispy chicken strips alongside the cooked masala oat pancakes.
8. 8. Drizzle the sautéed garlic over the chicken and pancakes for added flavor.
9. 9. Serve warm with a side of fresh carrot slices for crunch and freshness.

How to make Crispy Chicken And Masala Oat Pancakes

1. Cook the chicken strips. Season thin chicken strips with salt, black pepper and Moroccan spice mix, then cook them in olive oil over medium heat for about 8 minutes until golden, crisp and cooked through.
2. Make the oat batter. Finely grate the carrots, then whisk the eggs and combine them with masala oats, the grated carrot and a pinch of salt.
3. Cook the pancakes. Drizzle olive oil into a hot non-stick pan, pour in the batter to form pancakes and cook for 2 minutes per side.
4. Make the garlic garnish. Peel and mince the garlic, then sauté it gently in olive oil until fragrant.
5. Plate and serve. Plate the chicken strips beside the oat pancakes, drizzle over the sautéed garlic and serve warm with fresh carrot slices for crunch.

Frequently asked questions

How long do Crispy Chicken and Masala Oat Pancakes take to make?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking. Fry the chicken strips first, then mix the oat batter and cook the pancakes in the same pan.

Are Crispy Chicken and Masala Oat Pancakes vegetarian?

No, they contain chicken breast, cooked until crisp and served with savoury pancakes made from masala oats, egg and grated carrot.

How do I get the chicken strips crispy?

Slice them thinly, pat dry and fry in a hot pan without crowding until golden. Crowding the pan steams the chicken instead of crisping it.

How do I stop oat pancakes falling apart?

Let the batter rest for a few minutes so the oats soak up the egg, and flip each pancake only once the underside is set and golden.

What should I serve with chicken and oat pancakes?

A dollop of yoghurt with lemon, a few capers or a fresh salad go well. A spoon of chutney adds a tangy contrast.