Oatmeal and Swiss Chard Pancakes



We all know about our beloved breakfast oatmeal or breakfast pancakes.  They’re often sweet, and topped with syrup or brown sugar, whipped cream, blueberries and other sugary accoutrements. But how many of you have explored the world of savory oatmeal pancakes?  Savory oatmeal meals are a newer food trend that offers the comfort and deliciousness of regular oatmeal but also packs a nutritional and savory punch on the back end.  Once you get the method down, there are endless ways to add in or substitute other ingredients like cheese, artichokes, roasted veggies and more.  I truly hope you try this one!  And when you do, comment below and let us know what you think!


Recipe by: Arlene Jacobs


Serves 4





½ cup nut milk (almond, cashew, coconut)

1- 1/2 cups quick-cooking oats

1 large egg

1 tbsp. chopped parsley

½ cup chopped, sautéed Swiss Chard (see below)

Salt and pepper, to taste

2 tbsps. extra-virgin olive oil




Combine above ingredients and allow it to sit for 30 minutes to soften oats. Heat extra-virgin olive oil in a large sauté pan and drop a heaping tablespoon of the oat batter in pan to form a test pancake. Taste for seasonings. Continue with remaining batter. Cook on either side until brown.


Sautéed Swiss Chard


2 tbsps. extra-virgin olive oil

1/3 cup finely chopped onion

1 bunch Swiss chard leaves, washed and roughly chopped (do not dry leaves)

Salt & pepper, to taste


In a 12-inch sauté pan, over medium-high, heat the extra-virgin olive oil. Add onions and sauté until translucent. Add the Swiss chard, season with salt and pepper and stir to combine. Cover the pan, and continue to cook for 4-5 minutes more until chard is tender.

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