How long do Golden Herb Chicken and Oat Pancakes take to make?

About 35 minutes, with 15 minutes of prep and 20 minutes of cooking for the chicken and the pancakes.

Are Golden Herb Chicken and Oat Pancakes vegetarian?

No, they are not vegetarian as the pancakes are topped with strips of herb-marinated chicken breast.

Can I use rice flour instead of oat flour for the pancakes?

Yes, rice flour works and gives a lighter, slightly crisper pancake. Add a splash more milk if the batter feels too thick.

How do I keep the chicken strips tender?

Slice the breast thinly, let it sit in the garlic, parsley and lemon marinade, then cook over medium heat just until golden and cooked through so it doesn't dry out.

What should I serve with chicken and oat pancakes?

Lemon wedges are the classic finish, and a simple side salad, sliced tomatoes or a spoonful of yoghurt all go well alongside.

Golden Herb Chicken And Oat Pancakes Recipe

Name: Golden Herb Chicken and Oat Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British Fusion
Ingredients: 100 G Jumbo Garlic 100g; 100G Heera Black Pepper Powder 100g; NaN Fresh Halal Chicken Breast - Boneless Without Skin; 400G Greenfield Himalayan Salt Fine 400G; NaN Large English Brown Eggs; 1 Lemon - 1 Each; 1 L Moo Whole Long Life Milk; 50G Natoora Fresh Italian Flat Leaf Parsley; 500 g Flahavan's Irish Porridge Oats 500g; 500 ml Filippo Berio Extra Virgin Olive Oil 500 ml

British Fusion cuisine · 655 calories

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

100 G Jumbo Garlic 100g
100G Heera Black Pepper Powder 100g
NaN Fresh Halal Chicken Breast - Boneless Without Skin
400G Greenfield Himalayan Salt Fine 400G
NaN Large English Brown Eggs
1 Lemon - 1 Each
1 L Moo Whole Long Life Milk
50G Natoora Fresh Italian Flat Leaf Parsley
500 g Flahavan's Irish Porridge Oats 500g
500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. Slice 300 g chicken breast into thin strips and marinate with 2 minced garlic cloves, 10 g chopped fresh parsley, the juice of half the lemon, salt, and pepper for 15 minutes.
2. Blitz 120 g porridge oats in a blender to a coarse flour, then whisk together with 2 eggs, 200 ml milk, and a pinch of salt until smooth to form the pancake batter.
3. Heat a non-stick pan over medium heat and drizzle 1 tbsp olive oil. Cook the marinated chicken strips until golden brown and fully cooked, about 8 minutes.
4. In another pan, lightly grease with a little olive oil and pour a ladle of pancake batter. Cook each pancake for 2-3 minutes per side until fluffy and golden.
5. Plate the oat pancakes and top with the cooked herb chicken strips. Garnish with extra parsley if desired.
6. Serve warm with lemon wedges cut from the remaining lemon half for added zing.

How to make Golden Herb Chicken And Oat Pancakes

Marinate and mix batter. Slice the chicken breast into thin strips and marinate with garlic, parsley, lemon juice, salt and pepper for 15 minutes. Whisk oat flour, eggs, milk and a pinch of salt into a smooth pancake batter.
Cook chicken and pancakes. Cook the chicken strips in olive oil in a non-stick pan over medium heat for about 8 minutes until golden and fully cooked. In another greased pan, cook ladlefuls of batter for 2-3 minutes per side until fluffy and golden.
Top and serve. Plate the oat pancakes and top them with the herb chicken strips, garnishing with extra parsley if you like. Serve warm with lemon wedges on the side.

Frequently asked questions

How long do Golden Herb Chicken and Oat Pancakes take to make?: About 35 minutes, with 15 minutes of prep and 20 minutes of cooking for the chicken and the pancakes.
Are Golden Herb Chicken and Oat Pancakes vegetarian?: No, they are not vegetarian as the pancakes are topped with strips of herb-marinated chicken breast.
Can I use rice flour instead of oat flour for the pancakes?: Yes, rice flour works and gives a lighter, slightly crisper pancake. Add a splash more milk if the batter feels too thick.
How do I keep the chicken strips tender?: Slice the breast thinly, let it sit in the garlic, parsley and lemon marinade, then cook over medium heat just until golden and cooked through so it doesn't dry out.
What should I serve with chicken and oat pancakes?: Lemon wedges are the classic finish, and a simple side salad, sliced tomatoes or a spoonful of yoghurt all go well alongside.