Golden Chicken And Oat Pancakes Recipe
English cuisine · 957 calories
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
- NaN Fresh Halal Chicken Breast - Boneless Without Skin
- - Saffola Classic Masala Oats
- NaN Large English Brown Eggs
- 100 g Yorkshire English Carrots 100G
- 1 Piece Cucumber 1Pc
- - Biona Capers In Olive Oil
- 400G Greenfield Himalayan Salt Fine 400G
- 100G Heera Black Pepper Powder 100g
- 50G Black Garlic Cloves, 50G
- - Spice Kitchen Moroccan Spice Tin
- 250 Ml Trs Lemon Juice 250Ml
Instructions
- 1. Dice the chicken breast into small pieces and season with Moroccan spice mix, salt, and pepper.
- 2. Heat 1 tablespoon of olive oil in an air fryer-compatible pan and sauté chicken until golden and cooked through.
- 3. Peel and grate the carrots, then thinly slice the cucumber and set aside for garnish.
- 4. In a bowl, combine Saffola Classic Masala Oats with eggs, salt, and grated garlic to form a pancake batter.
- 5. Heat the remaining olive oil in a pan suitable for the air fryer and pour batter to make medium-sized pancakes.
- 6. Cook pancakes in the air fryer at 180°C for about 5 minutes per side until golden and firm.
- 7. Plate the pancakes and layer cooked chicken pieces on top for a hearty serving.
- 8. Garnish with grated carrots, cucumber slices, and a drizzle of lemon juice.
- 9. Serve warm and enjoy this balanced, protein-rich breakfast!
How to make Golden Chicken And Oat Pancakes
- 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.
- 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.
- 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.
- 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.
- 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.