Golden Chicken And Oat Pancakes Recipe

About this recipe

Golden Chicken and Oat Pancakes are the ultimate protein-packed breakfast to kickstart your day. Succulent chicken breast combined with flavorful oats creates a hearty and satisfying dish that pairs perfectly with fresh carrots and cucumber for added crunch and fiber. This English-inspired recipe is both delicious and nutritious, delivering 63g of high-quality protein to support muscle recovery and sustained energy. Preparing this dish is simple yet rewarding, featuring minimal prep and air fryer cooking for convenience. A drizzle of lemon juice ties together the flavors beautifully, making it an excellent choice for busy professionals looking for a quick, energizing meal. Whether you're fueling up for a workout or a long day, these pancakes are a comforting and revitalizing option.

Ingredients

• 1 Piece Cucumber 1Pc
• 100 G Jumbo Garlic 100g
• 500 G Quaker Rolled Oats Porridge
• 100G Heera Black Pepper Powder 100g
• 100 g Yorkshire English Carrots 100G
• 55G Mill & Mortar Organic Ras El Hanout, 55G
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 400G Greenfield Himalayan Salt Fine 400G
• 250 Ml Trs Lemon Juice 250Ml
• 390 g 6 Large Free Range Eggs Free Brand
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Dice the chicken breast (300 g) into small pieces and season with 1 tsp ras el hanout, salt and pepper.
2. 2. Heat 1 tablespoon of olive oil in a large pan and sauté the chicken until golden and cooked through, about 6-8 minutes. Set aside.
3. 3. Peel and grate the carrots, then thinly slice the cucumber and set aside for garnish.
4. 4. In a bowl, combine 100 g rolled oats with 3 eggs, 60 ml water, a pinch of salt and 1 grated garlic clove, and leave to stand for 5 minutes to form a thick pancake batter.
5. 5. Heat the remaining olive oil in a non-stick pan over medium heat and pour in the batter to make medium-sized pancakes.
6. 6. Cook the pancakes for about 2-3 minutes per side until golden and firm.
7. 7. Plate the pancakes and layer the cooked chicken pieces on top for a hearty serving.
8. 8. Garnish with the grated carrots, cucumber slices and a drizzle of lemon juice.
9. 9. Serve warm and enjoy this balanced, protein-rich breakfast!

How to make Golden Chicken And Oat Pancakes

1. Cook the chicken. Dice the chicken breast and season it with the spice mix, salt and pepper, then sauté it in 1 tablespoon of olive oil until golden and cooked through.
2. Prepare the garnish. Peel and grate the carrots and slice the cucumber thinly, then set both aside to use as a fresh garnish on top of the finished pancakes.
3. Make the batter. In a bowl, combine the masala oats with the eggs, salt and grated garlic, mixing well until they come together into a thick pancake batter.
4. Air fry the pancakes. Heat the remaining olive oil in an air fryer-safe pan, pour in the batter to make medium-sized pancakes and cook at 180°C for about 5 minutes per side until golden and firm.
5. Top and serve. Plate the pancakes, layer the cooked chicken on top, garnish with grated carrot, cucumber slices and a drizzle of lemon juice, and serve warm.

Frequently asked questions

How long does Golden Chicken and Oat Pancakes take to make?

About 50 minutes: 15 minutes of prep and 35 minutes of cooking.

How do I stop Golden Chicken and Oat Pancakes falling apart?

Let the batter rest for a few minutes so the oats soak up the egg, keep the pancakes small and flip them only once the edges have set.

Can I cook the oat pancakes in a frying pan instead of the air fryer?

Yes, cook them in a lightly oiled non-stick pan over medium heat for a few minutes a side until golden and set.

Can I use plain oats for the pancake batter?

Yes, blitz plain rolled oats briefly and add a pinch of cumin, turmeric and chilli to replace the masala seasoning.

Are these chicken and oat pancakes vegetarian?

No, they contain chicken breast, so they are not vegetarian.