Golden Herb Chicken And Oat Pancakes Recipe

About this recipe

Golden Herb Chicken and Oat Pancakes is the perfect balance of protein and carbs to energize your morning. Tender chicken strips are marinated with fragrant garlic, parsley, and lemon, then pan-seared to a golden finish. The oat pancakes are light, fluffy, and naturally gluten-free, offering a wholesome pairing. With 38g of protein and 610 calories per plate, this dish is ideal for those seeking a hearty start to the day. Easy to prepare in under 35 minutes, it's great for weekday mornings or a leisurely weekend brunch. Serve it warm, garnished with fresh herbs and a squeeze of lemon for a bright, fresh twist.

Ingredients

• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• - Jalpur Rice Flour
• NaN Large English Brown Eggs
• 1 L Moo Whole Long Life Milk
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• - Schwartz Flat Leaf Parsley
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml

Instructions

1. 1. Slice the chicken breast into thin strips and marinate with minced garlic, chopped parsley, lemon juice, salt, and pepper for 15 minutes.
2. 2. In a mixing bowl, whisk together oat flour, eggs, milk, and a pinch of salt until smooth to form the pancake batter.
3. 3. Heat a non-stick pan over medium heat and drizzle olive oil. Cook the marinated chicken strips until golden brown and fully cooked, about 8 minutes.
4. 4. In another pan, lightly grease with olive oil and pour a ladle of pancake batter. Cook each pancake for 2-3 minutes per side until fluffy and golden.
5. 5. Plate the oat pancakes and top with the cooked herb chicken strips. Garnish with extra parsley if desired.
6. 6. Serve warm with a side of lemon wedges for added zing.