Oat Pancakes with Salmon

Name: Oat Pancakes with Salmon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Egg whites 4; Oat flour 1.1 oz; Greek yogurt 0% fat no added sugars 1.5 oz; Baking soda ¼ tsp; Fine salt 1 pinch; Smoked Salmon 7 oz; Greek yogurt 0% fat no added sugars 7.1 oz; Avocado 1; Chia seeds 2 spoonfuls; Lime peel to taste; Fine salt to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 2

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PRESENTATION

Recipe by
Lulù Gargari

Oat Pancakes with Salmon are a savory breakfast built on a three-ingredient batter — egg whites, oat flour, and Greek yogurt — then finished with smoked salmon, a Greek yogurt cream, avocado, chia seeds, and lime zest. The recipe comes from Lulù Gargari and nutritionist Laura Crugnola, developed for their vodcast Il piatto bilanciato, and the nutritional thinking behind it is part of the dish itself: oat flour for fiber and steadier blood sugar, smoked salmon for protein and omega-3s without any cooking required.

The batter is genuinely minimal — no leavening, no added fat — and because the salmon goes straight on top, the whole thing is realistic on a weekday morning. The yogurt cream and avocado add richness that holds through the morning without tipping into brunch-as-occasion territory.

INGREDIENTS

For 4 pancakes: Egg whites 4; Oat flour 1.1 oz (30 g); Greek yogurt 0% fat 1.5 oz (40 g) - no added sugars; Baking soda ¼ tsp; Fine salt 1 pinch

For the filling: Smoked Salmon 7 oz (200 g); Greek yogurt 0% fat 7.1 oz (200 g) - no added sugars; Avocado 1; Chia seeds 2 spoonfuls; Lime peel to taste; Fine salt to taste

Preparation

How to prepare Oat Pancakes with Salmon

To prepare the oat pancakes with salmon, start with the pancake batter: pour the egg whites, the salt 2 and the yogurt 2 into a bowl, then whisk by hand 3.

Add the oat flour 4, the baking soda 5 and a pinch of salt. Mix everything well to obtain a smooth batter 6.

Move on to cooking: heat a nonstick pan well and pour a couple of tablespoons of batter into the center 7. Cook over medium-low heat for 2–3 minutes. As soon as bubbles begin to form 8, flip the pancake and continue cooking the other side for another 2–3 minutes, until golden 9.

Meanwhile, scoop out the avocado flesh 10 and slice it thinly 11. Mix the Greek yogurt with a pinch of salt 12.

Top the pancakes with the yogurt cream 13, then add the avocado slices 14 and the smoked salmon 15.

Garnish with the chia seeds 16 and grated lime zest 17. Your oat pancakes with salmon are ready to enjoy 18!

Storage

It is recommended to eat the oat pancakes with salmon immediately.

Unfilled oat pancakes can be stored in the refrigerator for 2 days. Alternatively, they can be frozen.

Tip

For a sweeter version, you can add about 1–1½ tsp of brown sugar to the pancake batter.

For the translation of some texts, artificial intelligence tools may have been used.

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Oat Pancakes with Salmon

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PRESENTATION

INGREDIENTS

How to prepare Oat Pancakes with Salmon

Storage

Tip

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